Like Totally Awesome Cali Salad With Cool Clementine Vinaigrette
From keni 13 years ago
- 20min to make
- Serves 4-6
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! See less
Ingredients
- 6 cups mixed baby or field greens shopping list
- 1/2 cup raisins shopping list
- 1/3 cup sunflower seed kernels shopping list
- 1/4 cup slivered almonds shopping list
- 1 small or 1/2 large cucumber, chopped shopping list
- 1 cup alfalfa sprouts shopping list
- 1 avocado, pitted and chopped shopping list
For clementine Vinaigrette
- 2-3 clementines or tangerines, juiced(you will need about 1/2 cup of juice) shopping list
- 2T honey(optional) shopping list
- 1T Dijon shopping list
- 1T fresh lemon juice shopping list
- 2T balsamic or red win vinegar shopping list
- 1 section of shallot, grated(optional) shopping list
- 4-6T salad oil(olive, sunflower, canola, walnut or any combo to your taste preference) shopping list
- kosher or sea salt and fresh ground black pepper shopping list
How to make it
For Salad
- Plate greens then sprinkle with remaining ingredients, or, just toss together, your choice. :)
For Vinaigrette
- 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.
- Taste and re season, if needed...if it's too sweet, add a lil more lemon or vinegar, not sweet enough, add more honey!
- Serve drizzled over salad.
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