Maroulosalata With Preserved Lemon Vinaigrette And Goat Tomme
Few things are better than a bright, and refreshing salad. Our take on a Marousalata — a Greek lettuce salad — hits the spot. A mix of bold flavors, textures, and colors makes it an appealing dish that could very well be the center of any dining table.
The secret to this delicious salad lies in the dressing; a tangy, and citrusy blend of ingredients ties the whole thing together. This easy-to-make salad comes together in minutes; just chop, blend, and enjoy!
15 MINUTES/ 4 SERVINGS
INSTRUCTIONS:
Prepare All Ingredients: Start by washing and thinly chopping the romaine lettuce, and the radicchio.
Slice the green onions.
Peel the garlic cloves.
Juice your lemon, and dice your preserved lemon.
Lightly toast the pine nuts until golden and fragrant (Between 2-3 minutes).
Prepare the Dressing: To your blender (or immersion blender) add all of the ingredients for the dressing.
Blend the ingredients until smooth and creamy. If the dressing is too thick, add a little bit of olive oil until your desired consistency is reached. Modify the amount of honey to match your desired level of sweetness and to balance acidity.
Serve: Add the lettuces, onions, pine nuts, spaccassasi, and toss .Top it off with the dressing, giving it another quick toss. Serve with fresh slices of Goat Tomme and fresh tomato. Garnish with mint if you desire.
Enjoy
EQUIPMENT:
Blender or Immersion Blender
Cutting Board
Salad Bowl
INGREDIENTS FOR THE SALAD:
2 Heads Romaine Lettuce
1 Head Radicchio
4 Green Onions
1/4 Cup Paccasassi Sotto Olio
1 Preserved Lemon
1/4 Cup Pine Nuts
1-2 Oz Conundrum Goat Tomme
Mint (Optional)
INGREDIENTS FOR THE DRESSING:
1/4-1/2 Cup Olive Oil
2 Teaspoons of Honey
1/2 Teaspoon of Mustard
2 Cloves Garlic
Juice from 1 Lemon
Pepper
1/4 Cup Water (If Dressing Needs Thinning)
