-
Serves
4 to 6, with leftover dressing for more salads
Author Notes
A winning formula for salad that will energize—and not bore—you will be a boon year-round. But during holiday feasts (and when in recovery mode from holiday feasts) it’s an especially welcome invigorator—perhaps most of all because it won’t taste like any green salad anyone’s had before. Recipe adapted slightly from Small Oven in Easthampton, Massachusetts. —Genius Recipes
- Test Kitchen-Approved
Ingredients
- Preserved Lemon & Candied Ginger Salad
-
14 ounces high-quality salad greens (Small Oven uses a baby mix from Queen’s Greens in north Amherst) -
4 tablespoons minced preserved lemon rind -
4 tablespoons finely chopped candied ginger -
12 large basil leaves, chiffonaded -
4 ounces grana padano or Parmesan cheese, shaved into thin strips on a mandoline or with a potato peeler -
Thyme Vinaigrette from below, to taste -
Thick-cut, salted olive oil toast and avocado, to serve (optional)
- Thyme Vinaigrette
-
1/4 cup white wine vinegar -
1/4 cup raw apple cider vinegar -
1 1/4 cup neutral oil (like grapeseed) -
Zest of 1 lemon -
1 1/2 teaspoons kosher salt -
1 tablespoon sugar -
Leaves from 8 sprigs of thyme -
2 tablespoons chopped parsley (optional)
Directions
- Preserved Lemon & Candied Ginger Salad
- Combine the greens with the preserved lemon, candied ginger, basil, and grana padano. Dress right before serving with thyme vinaigrette, to taste. Serve as a side, or with avocado toast for a complete meal.
- Thyme Vinaigrette
- Combine all ingredients and use a blender or immersion blender to emulsify fully. Store leftovers in the fridge and use within a week.
,
, Small,Oven’s
, Photo by Mark Weinberg Serves 4 to 6, with leftover dressing for more salads Author Notes A winning formula for salad that will energize—and not bore—you will be a boon year-round. But during holiday feasts (and when in recovery mode from holiday feasts) it’s an especially welcome invigorator—perhaps most of all because it won’t taste
, http://www.edamam.com/ontologies/edamam.owl#recipe_30ef1b175e43b4473fef9d642bb0ce51
, 6
,
, Vegetarian,Pescatarian,Egg-Free,Peanut-Free,Tree-Nut-Free,Soy-Free,Fish-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Mustard-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Kosher
, Sulfites
, Ingredients:
- 14 ounces high-quality salad greens (Small Oven uses a baby mix from Queen’s Greens in north Amherst)
- 4 tablespoons minced preserved lemon rind
- 4 tablespoons finely chopped candied ginger
- 12 large basil leaves, chiffonaded
- 4 ounces grana padano or Parmesan cheese, shaved into thin strips on a mandoline or with a potato peeler
- Thyme Vinaigrette from below, to taste
- Thick-cut, salted olive oil toast and avocado, to serve (optional)
- 1/4 cup white wine vinegar
- 1/4 cup raw apple cider vinegar
- 1 1/4 cup neutral oil (like grapeseed)
- Zest of 1 lemon
- 1 1/2 teaspoons kosher salt
- 1 tablespoon sugar
- Leaves from 8 sprigs of thyme
- 2 tablespoons chopped parsley (optional)
,
, Photo by Mark Weinberg Serves 4 to 6, with leftover dressing for more salads Author Notes A winning formula for salad that will energize—and not bore—you will be a boon year-round. But during holiday feasts (and when in recovery mode from holiday feasts) it’s an especially welcome invigorator—perhaps most of all because it won’t taste like any green salad anyone’s had before. Recipe adapted slightly from Small Oven in Easthampton, Massachusetts. —Genius Recipes Test Kitchen-Approved Ingredients Preserved Lemon & Candied Ginger Salad 14 ounces high-quality salad greens (Small Oven uses a baby mix from Queen’s Greens in north Amherst) 4 tablespoons minced preserved lemon rind 4 tablespoons finely chopped candied ginger 12 large basil leaves, chiffonaded 4 ounces grana padano or Parmesan cheese, shaved into thin strips on a mandoline or with a potato peeler Thyme Vinaigrette from below, to taste Thick-cut, salted olive oil toast and avocado, to serve (optional) Thyme Vinaigrette 1/4 cup white wine vinegar 1/4 cup raw apple cider vinegar 1 1/4 cup neutral oil (like grapeseed) Zest of 1 lemon 1 1/2 teaspoons kosher salt 1 tablespoon sugar Leaves from 8 sprigs of thyme 2 tablespoons chopped parsley (optional) Directions Preserved Lemon & Candied Ginger Salad Combine the greens with the preserved lemon, candied ginger, basil, and grana padano. Dress right before serving with thyme vinaigrette, to taste. Serve as a side, or with avocado toast for a complete meal. Thyme Vinaigrette Combine all ingredients and use a blender or immersion blender to emulsify fully. Store leftovers in the fridge and use within a week.
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