Peppery Greens Salad with Lemony lime Vinaigrette

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Peppery Greens Salad with Lemony Lime Vinaigrette

Radish, radicchio and romaine provide a peppery bite while salty aged Parmesan takes the edge of the bitterness. But the real star? The lemon lime vinaigrette that gets drizzled all over!

A peppery,salted bitter green salad with a punchy lemon vinaigrette to seal the deal!

A peppery,salted bitter green salad with a punchy lemon vinaigrette to seal the deal!

Peppery Greens Salad with Lemony Lime Vinaigrette

Ingredients:

For Peppery Greens Salad Base

  • 3-4 Medium size radishes, thinly sliced

  • 1 1/2 cup of green beans, cut on the diagonal into 1/2 inch pieces

  • 1 cups of lacinto kale, shredded

  • 1/2 cup of shaved Parmesan cheese

  • 1 cup of radicchio, chopped into 1/2 inch pieces

  • 3 Persian cucumbers sliced into 1/2 inch coins

  • 1/4 cup of dill fronds

  • 1/2 cup of romaine hearts, chopped into 1/2 inch pieces

  • 1 cup ice cubes

  • 1 tablespoon salt

  • 4 cups water

For Lemony Lime Vinaigrette

  • 1/2 shallot

  • 2 clove of garlic

  • 1 tablespoon of white wine vinegar

  • 3 tablespoons olive oil

  • 1/4 teaspoon ground black pepper

  • 1/4 teaspoon of preserved lemon*, finely chopped

  • 2 tablespoons of lime juice

  • 2 tablespoons of lemon juice

  • 1/2 teaspoon of lemon zest

Method:

  1. Finely chop your shallot and set aside.

  2. Grate garlic and add to shallots.

  3. Zest your lemon to get 1/2 teaspoon of lemon zest. Add this to your garlic shallot mixture and squeeze in 2 tablespoons of lemon juice.

  4. Squeeze 2 tablespoons of lime juice into the shallot mixture

  5. Add 1 tablespoon of white wine vinegar to shallot mixture and let the flavors marinate.

  6. Remove the strings of your green beans and cut them into 1/2 inch pieces on the diagonal.

  7. Prepare an ice bath and place 1 tablespoon of salt and place cut green beans for at 6 to 7 minutes. This will help them get crisp and absorb some salt for flavor.

  8. While the shallot mixture marinates and the green beans take an ice bath, cut the lacinto kale, radicchio, cucumbers, romaine lettuce,dill fronds and shave your Parmesan.

  9. Drain the green beans and pat them dry, arrange chopped vegetables and cheese in salad bowl.

  10. Stream in olive oil to shallot mixture and whisk.

  11. Add lemon preserves and black pepper. There should be enough salt but taste to adjust.

  12. Drizzle dressing all over you salad and enjoy!

Notes:

  • *If you omit the lemon preserves, add a little more lemon zest and salt.