Small Oven'S Green Salad With Preserved Lemon & Candied Ginger
- Preserved Lemon & Candied Ginger Salad
- 14 ounces high-quality salad greens (Small Oven uses a baby mix from Queen's Greens in north Amherst)
- 4 tablespoons minced preserved lemon rind
- 4 tablespoons finely chopped candied ginger
- 12 large basil leaves, chiffonaded
- 4 ounces grana padano or Parmesan cheese, shaved into thin strips on a mandoline or with a potato peeler
- Thyme Vinaigrette from below, to taste
- Thick-cut, salted olive oil toast and avocado, to serve (optional)
- Thyme Vinaigrette
- 1/4 cup white wine vinegar
- 1/4 cup raw apple cider vinegar
- 1 1/4 cup neutral oil (like grapeseed)
- Zest of 1 lemon
- 1 1/2 teaspoons kosher salt
- 1 tablespoon sugar
- Leaves from 8 sprigs of thyme
- 2 tablespoons chopped parsley (optional)
- Combine the greens with the preserved lemon, candied ginger, basil, and grana padano. Dress right before serving with thyme vinaigrette, to taste. Serve as a side, or with avocado toast for a complete meal.
- Combine all ingredients and use a blender or immersion blender to emulsify fully. Store leftovers in the fridge and use within a week.
candied ginger, salad greens, lemon rind, candied ginger, basil, padano, thyme, olive oil, thyme, white wine vinegar, apple cider vinegar, neutral oil, lemon, kosher salt, sugar, thyme, parsley
Taken from food52.com/recipes/74361-small-oven-s-green-salad-with-preserved-lemon-candied-ginger (may not work)