San Francisco "slug" Salad Recipe
Inspired by the San Francisco Fire Department
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Ingredients
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Salad Base
Toppings
Dressing
Method
Preparing the Salad Base
- 1
Wash and Chop Greens
Begin by thoroughly washing the romaine lettuce and arugula under cold running water. Pat them dry with a clean kitchen towel before chopping them into bite-sized pieces. Place them in a large salad bowl.
- 2
Prepare Vegetables
Halve the cherry tomatoes and add them to the salad bowl. Peel the cucumber, slice it in half lengthwise, and then chop it into half-moon shapes. Add the cucumber to the bowl. Thinly slice the radishes and add them to the mix as well.
Adding Toppings
- 3
- 4
Add Cheese and Seeds
Crumble the feta cheese over the salad and sprinkle the sunflower seeds on top. Add the chopped fresh parsley for an added burst of flavor.
Making the Dressing
- 5
Combine Dressing Ingredients
In a small bowl, whisk together the olive oil, red wine vinegar, honey, Dijon mustard, salt, and black pepper until well combined and emulsified.
- 6
Dress the Salad
Drizzle the dressing over the salad before serving. Toss gently to ensure all ingredients are coated with the dressing.