Bistro Salad Recipe
Arugula, kale, goat cheese, asparagus, matchstick apples, dried cranberries, with hibiscus vinaigrette
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Ingredients
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Salad Ingredients
Method
Salad Preparation
- 1
Prepare the Asparagus
In a pot of boiling salted water, blanch the asparagus pieces for 2-3 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking. Drain and set aside.
- 2
Combine the Greens
In a large salad bowl, combine the arugula and chopped kale. Toss gently to mix.
- 3
Add the Toppings
Add the blanched asparagus, matchstick apples, dried cranberries, and crumbled goat cheese to the salad bowl.
- 4
Make the Hibiscus Vinaigrette
In a small bowl, whisk together 3 tablespoons of hibiscus vinegar, 1/4 cup of olive oil, salt, and pepper to taste until well combined.
- 5
Dress the Salad
Drizzle the hibiscus vinaigrette over the salad and toss gently to combine. Adjust seasoning if needed.
- 6
Serve
Serve immediately as a side dish or light main course.
