Simple Green Salad With Herb Vinaigrette
Serves: 6
Citlalli Gibson
1 January 1970
Based on User reviews:
55
Spice
52
Sweetness
51
Sourness
37
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
60 g
Red Onion (diced)2 large
Corn Tortilla1 tsp
Salt4 tbsps
White Wine Vinegar2 tbsps
Garlic (peeled fresh)8 tbsps
Lemon Juice (freshly squeezed)4 tbsps
Lemon Zest (chopped)2 cups
Extra-Virgin Olive Oil2 tsps
Dijon MustardDirections:
1
To make the salad: rinse the lettuce in chilled water
2
Remove from water, wrap in damp paper towels and refrigerate
3
Marinate the cucumber, celery, squash, carrots, tomatoes, and onions, separately, with the herb vinaigrette
4
Cover each, and refrigerate for 30 minutes
5
Slice the tortillas into 4-inch long, thin, triangular strips
6
In a large pan, add 1/2-inch of oil and heat
7
When the oil is hot, fry the tortillas until they are crisp
8
Remove to a paper towel-lined plate, season, and let cool
9
Place the lettuce in a large bowl
10
Add the marinated vegetables and toss with some more of the Herbed Vinaigrette
11
Season with salt and pepper
12
Top with the crispy tortilla strips
13
To make the dressing: in a small food processor, combine all ingredients and blend for 45 seconds to 1 minute until emulsified