The Big Salad Recipe
Mixed greens, grilled eggplant, charred confit tomatoes, chevre, pickled onions, & fried garlic, tossed in our cider-lemon vinaigrette. Add Nola shrimp or grilled chicken, see add-ons
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Ingredients
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Salad Ingredients
Method
Preparation
- 1
- 2
Cook the Confit Tomatoes
In a saucepan, combine halved cherry tomatoes with olive oil, garlic, and herbs. Cook on low heat until the tomatoes are soft and slightly caramelized, approximately 20-30 minutes.
- 3
Make the Cider-Lemon Vinaigrette
In a small bowl, whisk together ¼ cup cider vinegar, ¼ cup lemon juice, ½ cup olive oil, salt, and pepper to taste.
- 4
Assemble the Salad
In a large bowl, combine mixed greens, grilled eggplant, confit tomatoes, chevre, pickled onions, and fried garlic. Drizzle with the cider-lemon vinaigrette and toss gently to combine.
- 5
Serve
Divide the salad among plates and serve immediately. Optionally, add Nola shrimp or grilled chicken on top for extra protein.
