Garden Chopped Salad

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From Market to Table 

I love Farmers open market especially in the summer! I can’t get enough of all the fresh fruits and vegetables that are available especially the tomatoes, corn, strawberries and peaches. Fresh herbs are available in abundance. I enhance all of my dishes with them for the subtle added flavor in lends to dishes this way I can cut way down on added fats. Using fresh herbs such as basil, mint, chives, dill, Italian parsley helps bring out all the earthy richness of the tender greens and hearty vegetables!

 
For protein add chopped grilled barbeque chicken, shrimp or beef!
Goat Cheese and Greek Feta, grilled corn off the cob is a great addition!
Ingredients:
Dressing:
1/2 small shallot
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
3 tablespoon fresh lemon juice
1 tablespoon rice wine vinegar
1 teaspoon honey
1/2 cup Extra Virgin Olive Oil
For the Salad:
3 cups wild or baby arugula, chopped
1 zucchini, finely diced
1 medium red and green bell pepper, finely diced
1 carrot, finely diced
3 celery ribs finely diced
6 mint leaves chopped coarsely
1 cucumber, finely diced
1  large avocado, diced
12 cherry tomatoes sliced in half
FOR THE DRESSING
In a blender add shallot, Dijon mustard, salt, lemon juice, rice wine vinegar, honey and olive oil  Blend all the ingredients together until you get a creamy emulsion, about 30 seconds.
Before you dress the salad add ½ teaspoon kosher salt.
Mix in 5 tablespoons of dressing.
Taste and adjust seasoning to taste.
Left over dressing will last in an airtight container for 4 days!
ENJOY!

 

Dress your salad accordingly. Season and ENJOY!

Photo’s Alex Thomopoulos www.againstthegrain.com

 

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