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Springtime Salad with Creamy Honey Vinaigrette
Servings
1
1
Menu Part
- salad
Kathy Casey
Dish D’Lish Cafe
Seattle
Switch up this salad as spring turns into summer and different berries come into season. Juicy peaches and figs can also be substituted, and local lettuces can rotate in for the salad greens. Add a shot of fresh, minced herbs and extra orange zest to ramp up the creamy, tangy dressing, suggests chef Casey.
Ingredients
Creamy honey vinaigrette
2 organic egg yolks or 2 tbsp. pasteurized egg yolks)
2 tbsp. Dijon mustard
1/4 cup fresh squeezed lemon juice
1/4 cup red wine vinegar
3 tbsp. honey
1/2 teaspoon Sriracha
1 cup olive oil
1 cup canola oil
1/2 teaspoon kosher salt
Salad
1 cup cut romaine or other leaf lettuce
1 cup arugula
1/2 cup shaved fennel
1/4 cup cooked quinoa
1/4 cup sliced strawberries
2 tbsp. coarse chopped marcona almonds
1/2 teaspoon minced fresh rosemary
Steps
1. Prepare creamy honey vinaigrette: In food processor, combine egg yolks, mustard, lemon juice, vinegar, honey and Sriracha. With motor running, drizzle in oils to emulsify. Add salt and orange zest. Store refrigerated for up to 7 days.
2. Toss the lettuce, arugula and fennel together with 3 tablespoons vinaigrette. Place on salad plate. Scatter salad with quinoa and strawberries.
3. Toss almonds together in a small bowl with rosemary; sprinkle across salad. Drizzle with additional dressing if desired.
Photo courtesy of National Honey Board
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