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LOCATION: Recipes >> Salad Recipes >> Green 03

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Tossed Salad

greens:
radicchio
curly endive
watercress
arugula
oak leaf or red leaf lettuce
small spinach leaves

herbs:
flat-leaf parsley
cilantro
chives

crunchy vegetables:
celery
fennel
radishes
kohlrabi or rutabaga
red onion

garnishes:
toasted walnuts
almonds or pistachios
raisins or dried cranberries

Use a proportion of 3 cups or so washed and trimmed, mixed torn
greens to 1 cup solid ingredients. Add a big handful of herbs for
a medium-sized salad bowl, or add to taste.

Clean and trim crunch vegetables, and cut into thin slices. If
onion is sharp, use sparingly or to taste.

Add raisins or dried cranberries and toss. Dress lightly with
olive oil and wine vinegar. Scatter toasted nuts on top and serve.

Of course, add what you like and what you have access to. I don't
like celery, but I think fennel is wonderful, e.g.


Here's a salad dressing:

2 tablespoons minced fresh ginger root
2 tablespoons fresh squeezed lemon juice
2 tablespoons fresh squeeze orange juice
2 tablespoons sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
3 tablespoons sesame seeds, toasted
1/2 cup thinly sliced green onions (I think this is too much)

Combine ginger with juices, oil, soy, vinegar and honey. Blend well
in a blender. Adjust proportions to taste.

Just before serving, add green onions. Toss a large salad with
dressing. Sprinkle sesame seeds over salad and serve.

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