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Salad of Tender Herbs with Champlain Valley Creamery Organic Feta
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
|
Total
N/A
|
Serves
4
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.
Recipes From GourmetSleuth.com - The Gourmet Food And Cooking Resource