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Restaurants›The Dirty Bird›Side Salad Recipe

Side Salad Recipe

Inspired by The Dirty Bird

Time15m

Serves2

Make Side Salad Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salad

4 cups mixed salad greens (baby spinach, arugula, romaine)

1 cups Cherry tomatoes, halved

1/2 cups cucumber, peeled if desired, thinly sliced

2 tbsp red onion, very thinly sliced

1/4 cups carrot, julienned or shredded

2 tbsp crumbled feta or shaved Parmesan (optional)

1 tbsp toasted seeds or nuts (sunflower seeds, pepitas or chopped walnuts) (optional)

Dressing

3 tbs extra-virgin olive oil

1 tbs fresh lemon juice (or red wine vinegar)

1/2 tsp Dijon mustard

1/2 tsp honey or maple syrup (optional, for sweetness)

1/2 tsp garlic, minced (or 1/8 tsp garlic powder)

1/2 tsp Celtic sea salt

1/4 tsp Black pepper, freshly ground

Method

Salad

1

Prepare vegetables

Wash and thoroughly dry the salad greens using a salad spinner or clean kitchen towel. Halve the cherry tomatoes, thinly slice the cucumber and red onion, and shred or julienne the carrot. Place all prepared vegetables in a large bowl.

2

Add the crumbled feta or shaved Parmesan and the toasted seeds or nuts, if using. Toss gently to combine so the ingredients are evenly distributed.

Dressing

3

Emulsify dressing

In a small bowl or jar with a tight lid, combine the olive oil, lemon juice (or vinegar), Dijon mustard, honey (if using), minced garlic, salt, and black pepper. Whisk vigorously for 30 seconds or shake the jar until the dressing is fully emulsified and slightly thickened.

4

Taste and adjust seasoning — add a pinch more salt, a squeeze more lemon, or a touch more honey to balance acidity and saltiness.

5

Just before serving, drizzle about half of the dressing over the salad and toss gently to coat. Reserve the remaining dressing for guests to add more to taste.