Chop-Chop Salad with Citrus Herb Vinaigrette
From amercolpsa 15 years ago
- 5 minutes to make
- Serves 6
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 shopping list
- 1 head iceberg lettuce, chopped shopping list
- 3/4 cup cilantro, finely chopped shopping list
- 1 teaspoon crushed red pepper shopping list
- 6 ounces crumbled feta cheese shopping list
- 1/2 cup pine nuts shopping list
- 1 cup fried wonton skins shopping list
- Citrus herb Vinaigrette shopping list
- 1/4 cup rice wine vinegar shopping list
- 3 tablespoons freshly squeezed orange juice shopping list
- 1 tablespoon freshly squeezed lemon juice shopping list
- 1 tablespoon freshly squeezed lime juice shopping list
- 1 tablespoon honey shopping list
- 2 tablespoons minced shallot shopping list
- 1 teaspoon orange zest shopping list
- 1 teaspoon Dijon mustard shopping list
- 1/2 teaspoon lemon zest shopping list
- 1/2 teaspoon lime zest shopping list
- 1/2 teaspoon minced garlic shopping list
- 1 1/4 teaspoons salt shopping list
- 1/2 teaspoon, plus 1/8 teaspoon freshly ground white pepper shopping list
- 1/2 cup extra-virgin olive oil shopping list
- 1/2 cup sesame oil shopping list
- 2 tablespoons chopped fresh basil leaves shopping list
- 2 tablespoons chopped fresh parsley leaves shopping list
- 2 tablespoons chopped fresh tarragon leaves shopping list
- 2 tablespoons chopped fresh cilantro leaves shopping list
How to make it
- Chop lettuces into bite-size pieces and put into large salad bowl. Add chopped cilantro and crushed red pepper.
- Top salad with feta cheese and pine nuts.
- Cover and refrigerate until ready to serve.
- Just before serving add wonton skins and vinaigrette and toss.
- Preparing Citrus Herb Vinaigrette
- 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.
- Whisk to combine.
- Slowly drizzle in the sesame oil and the olive oil in a slow and steady stream to properly emulsify the vinaigrette.
- Add the basil, parsley, tarragon, cilantro and remaining salt and pepper to the vinaigrette.
- Makes more viniagrette than needed for salad. Leftover viniagrette can be used with grilled chicken or fish.
People Who Like This Dish 6
- sundaycooking Winnipeg, Canada
- berrikiss Wenatchee, WA
- crazeecndn Edmonton, CA
- clbacon Birmingham, AL
- snowcat17 Milwaukee, WI
- amercolpsa Bainbridge Island, WA
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The Rating
Reviewed by 2 people-
WOW!!! This a 'chopper' :) LOVE IT!!! HIGH FIVE FORKS!!!
snowcat17
in Milwaukee loved it
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" It was excellent "