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Restaurants›Flying Star Cafe›Garden Of Greens Recipe

Garden Of Greens Recipe

Inspired by Flying Star Cafe

Time20m

Serves2

Greens, olives, jicama, grape tomatoes, tomatillo lime vinaigrette. Add Avocado, or hardboiled egg & bleu cheese +2.50

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Ingredients

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Salad

4 cups mixed salad greens (spring mix, baby spinach, arugula)

1/2 cups Kalamata olives, pitted and halved

1 cup jicama, peeled and julienned

1 cup grape tomatoes, halved

Optional add-ins

1 each avocado, peeled, pitted and sliced

2 each hardboiled egg, peeled and quartered

1/4 cups blue cheese, crumbled

Tomatillo-Lime Vinaigrette

2 each tomatillos, husked and quartered (raw)

3 tbs Fresh lime juice

3 tbs extra-virgin olive oil

1 tbs white wine vinegar

1 tsp honey or agave nectar

1/4 cups cilantro leaves, packed

1/2 each jalapeño, seeded and chopped (optional for heat)

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

Method

Salad

1

Place 4 cups mixed salad greens into a large salad bowl and gently toss to aerate.

2

Add 1/2 cup halved kalamata olives evenly over the greens.

3

Add 1 cup julienned jicama for crunch, spreading it evenly.

4

Scatter 1 cup halved grape tomatoes over the salad.

5

Add optional toppings

If desired, add sliced avocado (1 each) or two quartered hardboiled eggs plus 1/4 cup crumbled blue cheese. These are optional; if adding both egg and blue cheese, distribute evenly around the salad.

Tomatillo-Lime Vinaigrette

6

Prepare tomatillos: remove husks, rinse, and quarter 2 tomatillos.

7

Combine tomatillos, 3 tablespoons fresh lime juice, 3 tablespoons extra-virgin olive oil, 1 tablespoon white wine vinegar, 1 teaspoon honey, 1/4 cup packed cilantro leaves, and 1/2 seeded jalapeño (optional) in a blender or food processor.

8

Add 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper to the blender.

9

Blend on high until the dressing is smooth and slightly emulsified, about 30–45 seconds. Taste and adjust: add up to 1 teaspoon more honey if too tart, or up to 1/4 teaspoon more salt if needed.

10

If you prefer a thinner vinaigrette, blend in 1–2 tablespoons cold water until desired consistency is reached.

11

Transfer vinaigrette to a small jar and shake briefly before dressing the salad.

12

Drizzle about 3–4 tablespoons of the tomatillo-lime vinaigrette over the salad (reserve extra on the side). Toss gently to coat all ingredients, then serve immediately.