By Chef Rob Malone, The Turntable
Extra Thoughts: Add chicken to make this salad a complete meal. Can substitute other cheeses for the feta – although the feta adds the perfect amount of saltiness and creaminess.
Food Prep: The best way to wash your greens is to use a salad spinner. You can purchase these for very cheap at the store or online. The salad spinner makes prepping your greens effortless!
Ingredients:
2 cups micro-greens
4 cups baby spinach
2 cups shredded carrots
1 cup thinly sliced onion
4 cups lettuce
2 cups micro-greens
4 cups baby spinach
2 cups shredded carrots
1 cup thinly sliced onion
4 cups lettuce
(Optional but recommended):
– 1 avocado, sliced
– ½ cup toasted sunflower seeds or pumpkin seeds
– ½ cup crumbled feta or goat cheese
– 1 avocado, sliced
– ½ cup toasted sunflower seeds or pumpkin seeds
– ½ cup crumbled feta or goat cheese
Dressing:
1 cup fresh cilantro leaves, packed
¾ cup fresh flat-leaf parsley, packed
1 large garlic clove
Juice of 1 large lemon (or 2 limes for zestier flavor)
2 tablespoons red wine vinegar
½ cup extra virgin olive oil
2 teaspoons honey (optional)
Salt and cracked black pepper to taste
1 cup fresh cilantro leaves, packed
¾ cup fresh flat-leaf parsley, packed
1 large garlic clove
Juice of 1 large lemon (or 2 limes for zestier flavor)
2 tablespoons red wine vinegar
½ cup extra virgin olive oil
2 teaspoons honey (optional)
Salt and cracked black pepper to taste
1. First make the dressing. Add cilantro, parsley, garlic, lemon juice, and vinegar to a blender or food processor.
2. Blend until herbs are finely chopped.
3. With the motor running, slowly pour in olive oil to emulsify.
4. Add honey (if using), and season with salt and pepper to taste.
5. Chill for at least 15 minutes before serving to allow flavors to blend
6. In a large serving bowl, toss together the spinach, lettuce, micro-greens, carrots, and red onion.
7. Drizzle with the vinaigrette right before serving. Toss lightly to coat.
8. Top with optional avocado, seeds, or cheese if desired.