Green K.I.S.S. Salad with Yuzu Vinaigrette
February 23, 2024
In this Recipe
Ingredients
FOR THE SALAD
Wild Baby Arugula2 cups
Little Gem Lettuce2 cups
Yuzu Vinaigrette1/4 cup (recipe to follow)
Parmigiano Reggiano1/2 cup shaved
Croutons1 cup (recipe to follow)
Toasted Sesame Seeds2 Tbsp
Maldon Saltbig pinch
FOR THE YUZU VINAIGRETTE
Yuzu Juiceunsweetened, 2 Tbsp
Lemon Juice1/3 cup, fresh
Flamingo Estate Extra Virgin Olive Oil1/2 cup
Flamingo Estate Biointensive Native Wildflower Honey2 Tbsp
Dijon Mustard2 tsp
Sea Salt1/2 tsp
Garlic1/4 tsp, grated fresh
Ground Turmeric1/8 tsp
FOR THE CROUTONS
Flamingo Estate Extra Virgin Olive Oil1/4 cup
Rustic Sourdough Bread1 cup, cubed
Fine Sea Salta big pinch
Steps
- For the Yuzu Vinaigrette:
- Put all ingredients into a blender and let ‘er rip until totally liquified. Makes 1 cup.
- For the Croutons:
- Heat oil in a skillet over medium heat. Once hot add the cubed bread and fry until golden brown. Toss with sea salt and set aside to cool.
- To Assemble:
- Toss all ingredients together in a big bowl and serve immediately.
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