Greek Salad With Ruby Chard Topped With Scallops
From trigger 15 years ago
- 15 minutes to make
- Serves 2
This was an inspiration from a Greek friend using Kale or Ruby Chard as a substitute for Romaine Lettuce. I added the scallops for another point of interest.
Ingredients
- 1 bunch of Organic kale washed and rough chopped shopping list
- juice from Organic lemon shopping list
- ¼ cup Organic extra virgin olive oil shopping list
- 1 tablespoon of apple cider vinegar shopping list
- ¼-teaspoon sea salt shopping list
- 1 teaspoon Dijon mustard shopping list
- 2 tablespoons of white wine shopping list
- 3 oz kalamata olives shopping list
- 1 oz vidalia onion sliced thin shopping list
- 4 oz of feta cheese shopping list
- A pinch of hot pepper flakes shopping list
- ¾ pounds of sea scallops shopping list
- A pinch of ground chili powder shopping list
- fresh ground black pepper shopping list
- 2 tablespoons Organic olive oil for sautéing shopping list
How to make it
- MAKE THE DRESSING:
- In a small bowl, add the lemon the wine and the Dijon Mustard the sea salt and the pepper
- Gradually whisk in the olive oil in a stream until well blended.
- SALAD:
- In a large bowl toss all of the salad ingredients with the dressing and set aside.
- Pat dry the Scallops and season with ground chili powder sea salt and fresh ground black pepper.
- In a frying pan, add the oil and heat until the oil shimmers.
- Add the Scallops and lower the heat to medium cook on each side for five minutes until nice and brown.
- Place a mound of salad in the middle of a plate then place three Scallops on top of salad.
- Serve with some fresh garlic bread
The Rating
Reviewed by 8 people-
nice michael i will have to leave the scallops off.....ha ha
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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This is a very nice salad! Thanks for sharing.
Ferri
cookinggood
in Leesburg loved it
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Michael...You are so sweet! MWAH! Big kiss!! Thank you! I'm honored.. Helene
greekgirrrl
in Long Island loved it
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