Side Salad Recipe
mixed greens, tomato, cucumber, house roasted carrot dill vinaigrette
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Ingredients
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Salad
House roasted carrot dill vinaigrette
Method
Salad assembly
- 1
Rinse the mixed greens under cold water and spin-dry until completely dry.
- 2
Tear greens into bite-sized pieces and place in a large serving bowl.
- 3
Dice the tomato.
- 4
Thinly slice the cucumber.
- 5
Add tomato and cucumber to the greens and toss gently to combine.
House roasted carrot dill vinaigrette
- 6
Preheat oven to 425°F (220°C). Roast two medium carrots on a lined sheet tray until tender and caramelized, about 15-20 minutes.
- 7
Remove from oven and let cool slightly. Cut into chunks.
- 8
In a blender or bowl, combine roasted carrots, fresh dill, olive oil, lemon juice, white wine vinegar, salt, and pepper.
- 9
Blend or whisk until smooth and emulsified. If the dressing is too thick, whisk in a teaspoon of water or more olive oil to reach desired consistency.
To serve
- 10
Drizzle the dressing over the salad and toss gently to coat, starting with a small amount and adding more as needed.
- 11
Taste and adjust seasoning with additional salt and pepper. Serve immediately.