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The Heirloom Salad
A delicious, easy seasonal salad.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
Ingredients
Salad:
- 4 cups mixed baby greens
- 1 cup baby arugula
- 1 small fennel bulb, thinly sliced
- 1 red, 1 orange and 1 yellow heirloom tomato, diced
- ½ of one small red onion, thinly sliced
- Shaved Parmigiano Reggiano
Dressing:
- 3 Tablespoons freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 2 Tablespoons good quality Balsamic vinegar
- 1 clove garlic, peeled and minced
- ½ cup extra virgin olive oil
- pinch of sea salt and freshly ground pepper
Instructions
Salad:
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Combine all salad ingredients on platter, dress, toss and plate. Use a ‘Y’ peeler to shave Parmesan on top of plated salad and serve.
Dressing:
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Combine all ingredients and whisk till emulsified. Dress salad, top with shaved Parmesan.