Salad Confit Recipe
Make Salad Confit Recipe in just 45m. 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 Salad Base
- 1
Wash and Chop Vegetables
Rinse the mixed salad greens under cold water and dry them using a salad spinner or paper towels. Cut the cherry tomatoes in half, slice the cucumber, thinly slice the red onion, and cube the avocado.
- 2
Combine Base Ingredients
In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, and avocado. Toss gently to mix.
Prepare the Confit
- 3
Infuse the Olive Oil
In a small saucepan, combine the olive oil, peeled garlic cloves, fresh thyme, salt, and black pepper. Heat over low heat for about 15-20 minutes, allowing the garlic to soften and the flavors to infuse the oil. Do not let the oil boil.
- 4
Cool and Strain
Once the oil is infused, remove it from heat and let it cool for a few minutes. Strain the oil through a fine sieve into a bowl, discarding the garlic and thyme.
Make the Dressing
- 5
Whisk Together Dressing Ingredients
In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, salt, and black pepper until well combined. Slowly drizzle in 2-3 tablespoons of the confit oil while whisking, to emulsify the dressing.
Assemble the Salad
- 6
Dress the Salad
Drizzle the prepared dressing over the salad base and toss gently to coat all the ingredients evenly.
- 7
Serve
Transfer the salad to serving plates or a large serving bowl and drizzle a little more confit oil on top. Enjoy your Salad Confit!
