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Author Notes: A winning formula for salad that will energize—and not bore—you will be a boon year-round. But during holiday feasts (and when in recovery mode from holiday feasts) it’s an especially welcome invigorator—perhaps most of all because it won’t taste like any green salad anyone’s had before. Recipe adapted slightly from Small Oven in Easthampton, Massachusetts. —Genius Recipes
Serves 4 to 6, with leftover dressing for more salads
Preserved Lemon & Candied Ginger Salad
- 14 ounces high-quality salad greens (Small Oven uses a baby mix from Queen’s Greens in north Amherst)
- 4 tablespoons minced preserved lemon rind
- 4 tablespoons finely chopped candied ginger
- 12 large basil leaves, chiffonaded
- 4 ounces grana padano or Parmesan cheese, shaved into thin strips on a mandoline or with a potato peeler
- Thyme Vinaigrette from below, to taste
- Thick-cut, salted olive oil toast and avocado, to serve (optional)
- Combine the greens with the preserved lemon, candied ginger, basil, and grana padano. Dress right before serving with thyme vinaigrette, to taste. Serve as a side, or with avocado toast for a complete meal.
- 1/4 cup white wine vinegar
- 1/4 cup raw apple cider vinegar
- 1 1/4 cup neutral oil (like grapeseed)
- Zest of 1 lemon
- 1 1/2 teaspoons kosher salt
- 1 tablespoon sugar
- Leaves from 8 sprigs of thyme
- 2 tablespoons chopped parsley (optional)
- Combine all ingredients and use a blender or immersion blender to emulsify fully. Store leftovers in the fridge and use within a week.
- This recipe is a Community Pick!