An updated version of the classic, this Chef's Garden Salad with Herb Cider Vinaigrette features the very best of the season's fresh produce.
Course Main Course
Cuisine American
Total Time 10 minutesminutes
Servings 4servings
Calories 651kcal
Author Tristin Rieken
Ingredients
5cupsmixed greens
1cuparugula
1largecarrot
2tablespoonschive blossomswhen available
1mediumavocado
1cupraw almonds
3-4mediumradishessliced
¼cupparmesanshredded
1cupsliced hamfried and cooled ham steaks or deli ham
3largeeggshardboiled
herb cider vinaigrette
1clovegarlic
⅔cupfresh basil leaves
¼cupflat leaf parsley
3tablespoonschivesminced
3tablespoonsapple cider vinegar
½teaspoonsea salt
¼cupextra virgin olive oil
Instructions
Prepare salad ingredients - tear lettuce into bite size pieces. Slice carrot into ribbons with a vegetable peeler, peel and slice avocado and cut radishes.
Arrange salad ingredients on a large platter.
Top with dressing and serve.
herb cider vinaigrette
Chop garlic, slice basil into ribbons and chop herbs.
Add garlic to a small jar with salt and vinegar, add herbs and olive oil.
Shake until combined.
For a smoother dressing, add all ingredients (except olive oil) to food processor or blender and pulse until smooth. Then, slowly add olive oil until combined.