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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A wonderful elegent light Summer Salad to complement your lunch or dinner. Japanese Cucumber and Daikon Radish add a fresh crunch to the salad. Serve this salad with Beef, Chicken, Pork, Wild Game or Sea Food Entrees. Ingredients:
2 heads red-leaf lettuce |
1 cup kalamata olive |
4 tablespoons flat leaf parsley (chopped) |
4 cups japanese cucumbers (sliced thin) |
4 cups daikon radishes (sliced thin) |
1 tablespoon fine sea salt |
2 anaheim chilies (fine diced) |
1 (14 ounce) can hearts of palm (sliced 1/4 inch thick) |
3/4 cup lemon yogurt |
2 tablespoons lemon zest |
1 tablespoon fresh lime juice (fresh) |
1 pinch cayenne pepper |
Directions:
1. Rinse Red Leaf lettuce under cold water, seprate leaves and pat dry. Remove pits from Kalamata olives, slice olives and place in a small bowl. Chill lettuce leaves, sliced olives and salad plates for 30 minutes.
2. Chop parsley and set aside.
3. Peel Daikon radishs and Japanese cucumbers. Cut cucumbers lengthwise and remove seeds.
4. Use a Mandoline to slice Daikon radishes and Japanese cucumbers. Lay cucumbers and radishs on paper towels. Sprinkle 2 teaspoons fine sea salt and let stand for 15 minutes. Rinse under cold water, pat dry and place into a medium salad bowl.
5. Cut Anaheim chilies in half, remove seeds and fine dice chilies. Drain from Hearts of Palm and slice about 1/4 inch thick. Add ingredients to salad.
6. In a small bowl combine lemon yogurt, lemon zest, lime juice, cayenne pepper, 1 teaspoon fine sea salt and whisk dressing until smooth.
7. Fold dressing into the salad and chill for 30 minutes.
8. Assemble the salad.
9. Place Red-Leaf lettuce leaves on chilled salad plates to cover. Divide salad over the chilled plates.
10. Garnish salads with fresh chopped parsley and sliced Kamata olive.
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