2. The Harvest Salad
Created by Elderoy "Roy" Arendse, executive chef at Tender Greens, a collection of restaurants in Los Angeles, San Francisco, San Diego, and Irvine, the salad marries winter fruits and nuts for the "perfect alternative to traditional winter comfort foods," he says. "The dressing is light, yet flavorful and complements any variation of fresh produce. In the winter, it's easy to recreate at home using in-season citrus fruits like oranges, grapefruit or blood oranges. Winter citrus is a refreshing alternative to the root vegetables we're eating this season and a great way to still eat light."
The harvest salad
Serves 3-4
Ingredients for balsamic dressing
- 1 tablespoon dry mustard
- 1 medium shallot, peeled and rough chopped
- 1/4 cup agave nectar
- 1/2 cup golden balsamic vinegar
- 1 cup olive oil
- 1/2 cup canola oil
- Salt & pepper to taste
Instructions for balsamic dressing
- Combine all ingredients except the oils in a blender and puree until smooth. Once the mixture is smooth, slowly add in the oils (they can be combined first and added together. After everything is combined, add salt and pepper to taste. Place in an airtight container and store in the fridge for up to a week.
Ingredients for salad
- 4 cups baby lettuce mix
- 2 seasonal apples, peeled and sliced into wedges
- 2 pears sliced into thin wedges
- Handful of grapes, sliced horizontally
- 1/2 ounce thinly shaved fennel
- 1 ounce candied pecans, rough chopped
- 3/4 ounce goat cheese
- 1 1/2 ounce golden balsamic dressing (recipe follows)
- Salt and pepper to taste
Instructions for salad
- In a mixing bowl, combine all ingredients except salt and pepper and toss gently. Add a pinch of salt and pepper and lightly toss again.
This winter harvest-themed salad is a great way to get your fill while still eating light. (Photo: Tender Greens)
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