Confit Salad Recipe
Make Confit Salad Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad Base
Confit Ingredients
Dressing
Method
Prepare the Confit
- 1
Prepare the Vegetables
Peel and chop the carrots and red bell pepper into small, uniform pieces. Set aside.
- 2
Combine Ingredients for Confit
In a small saucepan, combine the chopped carrots, red bell pepper, whole garlic cloves, fresh thyme, and olive oil.
- 3
Cook the Confit
Heat the saucepan over low heat and let the mixture simmer gently for about 45 minutes, until the vegetables are tender and infused with flavor. Stir occasionally to prevent sticking.
- 4
Cool and Store
Once cooked, remove from heat and allow to cool. Store the confit in a jar, including the oil, until ready to use.
Prepare the Salad
- 5
Wash the Greens
Thoroughly wash the mixed greens under cold water and spin dry in a salad spinner.
- 6
Prepare the Cucumber
Slice the cucumber into thin rounds and set aside.
- 7
Assemble the Salad
In a large salad bowl, combine the washed mixed greens, cherry tomatoes (halved), and cucumber slices.
Make the Dressing
- 8
Combine Dressing Ingredients
In a small bowl, whisk together balsamic vinegar, Dijon mustard, honey, salt, and black pepper until well combined.
Combine Everything
- 9
Add Confit to Salad
Spoon the cooled confit and its oil over the assembled salad.
- 10
Dress the Salad
Drizzle the dressing over the salad and toss gently to combine.
- 11
Serve
Serve the confit salad immediately as a fresh and flavorful side dish or light main course.
