Big Green Cali Salad Recipe
Ren Fullerwhen It Comes to Building a Big Summer Salad, the More Fresh Veggies You Have, the Merrier! a Little Gem Lettuce and Endive Make a Good Bed for a...
When it comes to building a big summer salad, the more fresh veggies you have, the merrier! A little gem lettuce and endive make a good bed for a profusion of farmers' market finds, including snap peas, radishes, and Persian cucumbers.
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- Yields:
- 8 serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 20 mins
Ingredients
- 1/3 c.
olive oil
- 3 tbsp.
red wine vinegar
- 2 tbsp.
dry red wine
- 1/2
small shallot, chopped
- 1 tbsp.
Dijon mustard
- 1 tsp.
granulated sugar
Kosher salt and freshly ground black pepper
- 2 c.
sugar snap peas
- 4
heads Little Gem lettuce, torn
- 3
heads red endive, leaves separated
- 5
radishes, thinly sliced
- 2
Persian cucumbers, sliced
- 1
large avocado, sliced
- 1/3 c.
toasted salted pepitas
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Directions
- Step 1 Whisk together oil, vinegar, wine, shallot, mustard, and sugar in a bowl. Season with salt and pepper.
- Step 2Bring a medium pot of salted water to a boil. Add peas and cook until crisp-tender, about 1 minute. Drain and run under cold water to cool; pat dry. Slice in half.
- Step 3Combine peas, lettuce, endive, radishes, cucumbers, avocado, and pepitas in a bowl. Drizzle with dressing and lightly toss to combine.
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Alexander Ross has covered the video game industry for a decade, writing deep dives on game design, esports tournaments, VR developments, and gaming culture.
