Gorgeous, fresh, and tasty salad
Indulge in a vibrant mix of fresh greens, crisp veggies, and zesty dressings in this gorgeous and tasty salad. A culinary delight for your taste buds!
Ingredients:
- 1 tablespoon minced shallot
- 1 tablespoon fresh lemon juice
- 1 tablespoon sherry vinegar
- 2 tablespoons extra virgin olive oil
- 2 tablespoons pumpkin seed oil
- 1 teaspoon kosher salt
- 1/2 teaspoon stone ground mustard
- 1/2 teaspoon sugar
- 12-15 grinds black pepper
- 1/2 bunch mustard greens (4 to 5 large leaves)
- 2 watermelon radishes (about 2.5 inch diameter)
- 1 large fennel bulb
- 1 tablespoon chopped tarragon
- 1/4 cup toasted pepitas
Instructions:
- Mix together shallot, lemon juice, vinegar, different kinds of oils, salt, mustard, sugar, and pepper in a medium to large bowl. Stir or beat until well combined.
- Clean mustard greens well and remove excess water. Eliminate the stems, then thinly slice the mustard greens horizontally into narrow pieces. Put the mustard greens in the bowl, and stir gently to cover them.
- Peel and thinly slice watermelon radish, preferably using a mandoline or v-slicer. Pile the slices and cut them into thin strips. Add them to the bowl.
- Slice the fennel bulb in half, and take out the core. A melon baller is efficient for this task. Use the mandoline to thinly slice the fennel crosswise. Include it in the bowl. If you have the feathery fennel fronds, chop approximately a tablespoon and include them in the bowl. Also, add the tarragon and pepitas to the bowl. Combine everything thoroughly. Season with salt and pepper according to your taste. Serve immediately or chill until serving (the mustard greens might soften a bit with time; the image displays the salad after being refrigerated overnight).
Summary:
- Calories: 1113 kcal
- Fat: 75 g
- Protein: 29 g
- Carbs: 106 g
- Potassium: 4478 mg
- Magnesium: 423 mg