Salade Emporium Recipe
mesclun greens, cucumber, heirloom tomato, house-made giadiniera, croutons, choice of dressing
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Ingredients
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Salad Base
Giardiniera
Dressing
Method
Giardiniera Preparation
- 1
Prepare the Vegetables
Chop the cauliflower, carrots, celery, and red bell pepper into small, uniform pieces. Place them in a mixing bowl.
- 2
Make the Giardiniera
In a separate bowl, mix the chopped vegetables with the green olives, white vinegar, olive oil, minced garlic, oregano, red pepper flakes, salt, and black pepper. Stir well to combine, then let it marinate for at least 30 minutes at room temperature or refrigerate for up to a week.
Salad Assembly
- 3
Prepare the Salad Base
In a large salad bowl, add the mesclun greens as the base. Slice the cucumber into thin rounds and the heirloom tomatoes into wedges, and add them to the bowl.
- 4
Add Giardiniera
Spoon the house-made giardiniera over the salad base, ensuring an even distribution of vegetables.
- 5
Add Croutons
Sprinkle the croutons on top of the salad for added crunch.
Dressing Preparation
- 6
Make the Dressing
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and honey. Season with salt and black pepper to taste.
- 7
Dress the Salad
Drizzle the dressing over the assembled salad and toss gently to combine all ingredients.
