Gypsy House Salad Recipe
Gluten Free - Mixed Greens/ Bleu Cheese Crumble/ Mandarin Oranges/ Diced Tomato/ Toasted Macadamia Nuts/ Pickled Red Onion/ Key Lime Honey Vinaigrette
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Ingredients
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Salad
Pickled Red Onion
Key Lime Honey Vinaigrette
Method
Pickled Red Onion
- 1
Prepare quick pickles
Place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tablespoon sugar and 1/2 teaspoon salt. Bring to a gentle simmer, stirring until sugar dissolves (about 2 minutes). Pour hot brine over the onions ensuring they are fully submerged. Let cool to room temperature (about 15–20 minutes), then seal and refrigerate; ready to use in 30 minutes but best after 1 hour.
Key Lime Honey Vinaigrette
- 2
Emulsify dressing
In a small bowl or jar combine 3 tablespoons key lime juice, 2 tablespoons honey, 1 teaspoon Dijon mustard and 1 teaspoon minced shallot. Whisk to combine. Slowly drizzle in 6 tablespoons extra-virgin olive oil while whisking vigorously (or shake in a jar with a tight lid) until the dressing is emulsified. Season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust honey/lime balance as desired. Chill briefly if not using immediately.
Salad Assembly
- 3
- 4
Combine salad components
In a large bowl add 6 cups mixed salad greens. Gently fold in 1 cup mandarin orange segments and 1 cup diced tomato. Drain pickled red onion (reserve a little pickling liquid if you like extra tang) and add about 1/4–1/3 cup of the pickled onions to the greens (reserve remaining onions for garnish or another use). Sprinkle 3 ounces crumbled bleu cheese over the salad and add the toasted chopped macadamia nuts.
- 5
Dress and finish
Drizzle the Key Lime Honey Vinaigrette over the salad—start with about 3–4 tablespoons (about half) and gently toss with salad tongs until evenly coated. Taste and add more dressing if desired. Season with 1/4 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper, adjusting to taste. Plate the salad and garnish with any remaining mandarin segments and pickled onion slices. Serve immediately.