Composed Mixed Greens Salad with Estate Meyer Lemon Vinaigrette

posted in: Salads | 0

Freshly Harvested Greens Accented With Estate Myer Lemon Olive Oil Vinaigrette


Serves 6

Ingredients

  • 1 ½ cups pea sprouts
  • 1 head butter lettuce washed and torn into 1” square pieces
  • 1 head radicchio washed and torn into 1” square pieces
  • 1 ½ cups field greens
  • 18 thin slices of red onion
  • ¼ cup fresh pomegranate seeds
  • 1 tablespoon lemon zest
  • 18-20 pieces of whole Italian parsley leaves torn off the stem
  • ¼ teaspoon GC Napa Valley Organic Lavender Sea Salt
  • ¼ teaspoon GC Napa Valley Tellicherry Pepper
  • ½ cup Estate Myer Lemon Olive Oil Vinaigrette

Instructions

  1. Thoroughly rinse all lettuce
  2. Seed a fresh pomegranate
  3. Arrange each type of lettuce on each plate, placing it in separate piles, side-by side
  4. Top with a few pieces of torn Italian parsley
  5. Place 3 thin slices of red onion on top of lettuce
  6. Sprinkle a teaspoon of pomegranate seeds over top of lettuce composition
  7. Drizzle Estate Myer Lemon Olive Oil Vinaigrette over the lettuce

To Serve

Place a salad plate at every guest place for the first course. Serving a meal in courses slows the dinner to allow for more conversation & fun!