Thursday, March 19, 2015

Best Salad in the World!


This salad is so delicious that I choose to order it every time I dine at a certain Belgian restaurant. You might recognize it if you have eaten lunch there - you know, the one with the communal table.  I kept saying to myself, "I should figure out the recipe so I can make this at home".  It took me a while but I did it!  Wow!  It is truly the most delicious, healthy, and satisfying salad.  The basil vinaigrette is bright and fresh.  The combination of textures makes the salad out-of-this-world delicious!  The original salad also has julienne of cucumber, tiny cubes of tomato, frisee, and slices of spring onion.  I will add these next time but this was perfection as is.  The key to this salad is to use avocado oil in the basil vinaigrette. Let me know what you think!

Basil Vinaigrette for The Best Salad in the World
one to two basil cubes (recipe here)
avocado oil
kosher salt

Put a couple basil cubes into a measuring cup or small bowl.  Allow to defrost or put in the microwave on high for 20 seconds.  Pour avocado oil into the defrosted basil cubes using a small whisk to incorporate --make sure you put enough in to have a pourable vinaigrette.  Add the tiniest pinch of kosher salt and whisk again.

The Best Salad in the World
carrots, shaved
fennel, shaved or sliced thin
avocado slices
chickpeas
frisee, arugula, spinach (any combination of all three or two)
cooked french green lentils (just soak and simmer - make enough to store in fridge for the week)
flax seed
cucumber, fine julienne size
tomato, diced very fine
spring onion, sliced thin
fresh dill, chopped

Mix all the ingredients together (you choose amount!) except for avocado and flax seed.  Pour basil vinaigrette over the salad and toss.  Top salad with sliced avocado and a sprinkle (about a teaspoon) of flax seed.














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