Restaurants›Water St. Café›Water St. Salad Recipe

Water St. Salad Recipe

Time30m

Serves4

Spring mixed greens, castelvetrano olives, peperonata, quinoa, heirloom tomatoes, toasted pistachios, honey-lime vinaigrette

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Frequently paired with

The best thing to pair and share with Water St. Salad

Selected to pour

Marco Felluga 'Mongris' Pinot Grigio

Collio. Friuli, Italy

crisp · bright acidity · light-bodied

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Ingredients

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Method

Salad Preparation

Prepare the Quinoa

Rinse the quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool.

Prepare the Ingredients

While the quinoa is cooking, chop the heirloom tomatoes and set aside. Slice the Castelvetrano olives in half and prepare the peperonata.

Make the Vinaigrette

In a small bowl, whisk together 3 tablespoons of honey, the juice of 2 limes, salt, and pepper to taste.

Assemble the Salad

In a large bowl, combine the spring mixed greens, cooked quinoa, Castelvetrano olives, peperonata, chopped heirloom tomatoes, and toasted pistachios. Drizzle with honey-lime vinaigrette and toss gently to combine.

Serve

Divide the salad among serving plates and enjoy!

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