Market Salad Recipe

Inspired by Fin & Fino

Time30m

Serves4

farm greens, local radish, onion, goat cheese, brown butter croutons, preserved lemon vinaigrette

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Ingredients

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1
Prepare the Brown Butter Croutons
In a skillet over medium heat, melt 4 tablespoons of butter until it turns a golden brown color. Add 2 cups of cubed bread and toast until golden and crispy, about 5-7 minutes. Remove from heat and let cool.
2
Make the Preserved Lemon Vinaigrette
In a small bowl, whisk together 3 tablespoons of preserved lemon juice, 1 teaspoon of Dijon mustard, 1/4 cup of olive oil, salt, and pepper to taste. Set aside.
3
Assemble the Salad
In a large salad bowl, combine the mixed greens, sliced radish, and red onion. Drizzle with the preserved lemon vinaigrette and toss gently.
4
Add Toppings
Top the salad with crumbled goat cheese and brown butter croutons. Serve immediately.