Like Totally Awesome Cali Salad With Cool Clementi... |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
The Salad or Side course of what my boyfriend dubbed the compass challenge, a Next Iron Chef type challenge started by pkusmc, in our group: to create a dish to represent each of the 4 regions of the continental US. Read more . This is my West contribution, focusing on what this southern girl thinks she knows about the Sunshine State! Ingredients:
6 cups mixed baby or field greens |
1/2 cup raisins |
1/3 cup sunflower seed kernels |
1/4 cup slivered almonds |
1 small or 1/2 large cucumber, chopped |
1 cup alfalfa sprouts |
1 avocado, pitted and chopped |
for clementine vinaigrette |
2-3 clementines or tangerines, juiced(you will need about 1/2 cup of juice) |
2t honey(optional) |
1t dijon |
1t fresh lemon juice |
2t balsamic or red win vinegar |
1 section of shallot, grated(optional) |
4-6t salad oil(olive, sunflower, canola, walnut or any combo to your taste preference) |
kosher or sea salt and fresh ground black pepper |
Directions:
1. For Salad
2. Plate greens then sprinkle with remaining ingredients, or, just toss together, your choice. :)
3. For Vinaigrette
4. Combine all ingredients other than oil and salt and pepper and whisk well. Slowly drizzle in a bit of oil, whisking quickly to incorporate. Once you get a nice color change and a thicker consistency, you can add the rest of the oil, whisking well. This is an emulsifying technique and can be done in a blender, as well, if desired.
5. Taste and re season, if needed...if it's too sweet, add a lil more lemon or vinegar, not sweet enough, add more honey!
6. Serve drizzled over salad.
|
|