Chop-chop Salad With Citrus Herb Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This salad was adapted from a salad I had at a now defunct restaurant. I often take it to potlucks. People have told me that they don't normally like cilantro but love this salad. Ingredients:
2 heads heart of romaine lettuce, chopped |
1 head iceberg lettuce, chopped |
3/4 cup cilantro, finely chopped |
1 teaspoon crushed red pepper |
6 ounces crumbled feta cheese |
1/2 cup pine nuts |
1 cup fried wonton skins |
citrus herb vinaigrette |
1/4 cup rice wine vinegar |
3 tablespoons freshly squeezed orange juice |
1 tablespoon freshly squeezed lemon juice |
1 tablespoon freshly squeezed lime juice |
1 tablespoon honey |
2 tablespoons minced shallot |
1 teaspoon orange zest |
1 teaspoon dijon mustard |
1/2 teaspoon lemon zest |
1/2 teaspoon lime zest |
1/2 teaspoon minced garlic |
1 1/4 teaspoons salt |
1/2 teaspoon, plus 1/8 teaspoon freshly ground white pepper |
1/2 cup extra-virgin olive oil |
1/2 cup sesame oil |
2 tablespoons chopped fresh basil leaves |
2 tablespoons chopped fresh parsley leaves |
2 tablespoons chopped fresh tarragon leaves |
2 tablespoons chopped fresh cilantro leaves |
Directions:
1. Chop lettuces into bite-size pieces and put into large salad bowl. Add chopped cilantro and crushed red pepper.
2. Top salad with feta cheese and pine nuts.
3. Cover and refrigerate until ready to serve.
4. Just before serving add wonton skins and vinaigrette and toss.
5. Preparing Citrus Herb Vinaigrette
6. In a medium bowl, combine the rice wine vinegar, orange juice, lemon juice,lime juice, honey, shallot, orange zest, Dijon, lemon zest, lime zest and garlic, and season with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
7. Whisk to combine.
8. Slowly drizzle in the sesame oil and the olive oil in a slow and steady stream to properly emulsify the vinaigrette.
9. Add the basil, parsley, tarragon, cilantro and remaining salt and pepper to the vinaigrette.
10. Makes more viniagrette than needed for salad. Leftover viniagrette can be used with grilled chicken or fish.
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