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Everyday Bistro Salad with Winter Citrus + Garlic Dijon Vinaigrette
January 6
3 min read
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A Simple Salad Good Enough to Enjoy Everyday
Having a simple salad base that you can adjust with seasonal ingredients from your potager makes meals easy – and fun! Use a combination of your favorite greens mixed with fresh, tender herbs and fruit at the peak of ripeness. We love to use our garlic-infused olive oil for an easy vinaigrette that can last all week.
The Modern Potager Kitchen Garden
The joy of the modern potager is getting to expand your culinary skills and make restaurant-quality meals at home. Picking fresh, flavorful ingredients from the garden and turning them into something that awakens your tastebuds and thrills is really what life is all about.
Everyday Bistro Salad with Winter Citrus + Garlic Dijon Vinaigrette
Inspired by Pinch of Yum | 4-6 servings
Ingredients
Pickled Onions
1 red onion, thinly sliced
1/4 cup white or red wine vinegar
1/2 cup water
1 teaspoon sugar
Pinch of salt
Bistro Salad
Mix of fresh salad greens: Romaine, butter lettuce, loose leaf, sorrel; all gently torn
2 tablespoons fresh minced tarragon
1/2 cup fresh dill, chopped or torn
1/4 cup fresh chives, minced
1 1/2 cup mixed winter citrus segments: clementine, blood orange, or grapefruit; peeled and pith removed
1/2 cup radish, thinly sliced
Sea salt + black pepper, to taste
Vinaigrette
1/2 cup garlic-infused extra virgin olive oil
3 tablespoons orange juice or lemon juice
1 teaspoon honey
1 teaspoon dijon mustard
Pinch of sea salt + black pepper, to taste
1) Add all vinaigrette ingredients into a mason jar and shake or whisk until emulsified. Set aside.
2) Mix vinegar, water, salt, and sugar together for the pickled onions. Thinly slice red onions and add to pickling mix, stirring until onions are submerged. Set aside.
3) Peel preferred winter citrus, cutting into segments and removing any bitter white pith.
4) Add two tablespoons of vinaigrette into a large mixing bowl. Add salad greens and a pinch of sea salt and freshly ground black pepper. Gently toss to coat.
5) Place dressed greens on a large platter, adding radish slices, citrus segments, and pickled onions. Garnish with additional chopped dill and chives. Serve immediately.
Serve salad as a main or enjoy alongside roasted chicken, grilled pork tenderloin, or blackened cod.
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