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Recipes
Salad of Tender Herbs with Champlain Valley Creamery Organic Feta
Salad of Tender Herbs with Champlain Valley Creamery Organic Feta
Salad of Tender Herbs with Champlain Valley Creamery Organic Feta
photo credit: Ev Thomas
An herbal salad topped with a dressing of soy sauce, mirin, olive oil and lemon and orange juices then complimented with organic feta cheese.
Recipe By:
Chef Daniel Chong-Jimenez
Prep
N/A
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Total
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Serves
4
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Salads
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Ingredients
For the dressing:
1
tbsp
Tamari soy sauce
1
tbsp
fresh lemon juice
2
tbsp
fresh orange juice
2
tbsp
light olive oil
1/4
c
mirin sweet rice wine
For the salad:
2
c
mixed baby salad greens
1
c
crumbled Organic Feta from Champlain Valley Creamery
1
c
chervil sprigs
1
c
basil sprigs
1
c
cilantro sprigs
1
c
coarsely-chopped chives
1/2
c
toasted, crushed cashews
For the toasted seaweed seasoning:
2
sheets
crushed toasted sushi nori
2
tbsp
toasted sesame kernels
2
tbsp
crushed bonito flakes (optional)
Instructions
Soak the herbs and green in cold water for 2 minutes to loosen any dirt or sand.
Remove from the water and spin to dry or gently roll over a dry towel.
Combine the herbs and greens and arrange equal portions on each plate.
Sprinkle with the toasted cashews and feta.
Combine the dressing ingredients in a small bowl.
Whisk with a fork while dressing the salads.
Sprinkle the seaweed seasoning over the salads.
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