Tuesday, March 5, 2013

Steph's salad

My lovely friend Steph had a similar salad the other day at Higgins, a really excellent restaurant here in Portland.  We recreated it for dinner the other night, along with some Shepherd's Pie, but I foolishly forgot to take a picture.  It was so good though that I made it again the other night, with some substitutions (namely romaine instead of cabbage, because I was craving it).

Sometimes I forget how depressing winter can be, and barring a trip to find some sunshine, eating citrus fruit is a great way to bring some brightness into your life, which I was reminded of after reading this.

Also, this is amazing - The Various Varieties of Vegetables.

Steph's Salad
one head of napa cabbage, washed and chopped (or romaine)
2 citrus fruits, supremed (video here) (grapefruit, orange, blood orange)
1/2 cup crumbled feta
1/2 cup slivered almonds
one avocado, diced
Lemon-Mustard Vinaigrette to taste

Mix all ingredients in a large salad bowl.  Toss to coat with vinaigrette.  You can also supreme the citrus over your salad bowl to take advantage of the citrus juice.

Lemon-Mustard Vinaigrette
juice of one lemon (and zest if you want it really lemony)
1 Tbsp. dijon mustard
splash of white wine vinegar
4 Tbsp. olive oil
salt and pepper to taste

Mix all ingredients together and taste for more salt/pepper/acid/oil.

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