This is a salad built on other components made earlier, such as quickles and grilled peppers. The cold crunchy vegetables and vinegar are perfect for appetites flagging in the heat.
INGREDIENTS:
1 head Little Gem lettuce or other sturdy lettuce, torn into bite-sized bits, washed, and spun dry
2-3 cups each Simple Quickled Tokyo Turnips and Quickled Carrots (See recipes)
2 cups seeded tomato cut into ¼ inch dice
1 cup mixed micro-greens, such as those from New Natives
½ cup roasted or fried almonds (preferably Marcona), coarsely chopped
1 cup Roasted Pepper Dressing (See recipe)
Large flake salt and pepper to taste
METHOD:
Drain the quickles and keep chilled.
Place the lettuce into a bowl and drizzle with just enough dressing to lightly coat and toss. Place the dressed lettuce onto 4 chilled plates.
Combine the quickles and drizzle with a very little dressing and toss before dividing amongst the four plates.
Scatter the tomatoes over the plates, drizzle with a little dressing, and then scatter the almonds over the salads. Top with a pouf of micro-greens and season with the salt flakes and pepper. Serve cold with extra dressing on the side for those who wish it.
Serves: 4
Source: Chef Andrew E Cohen
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