Small Oven's Green Salad with Preserved Lemon and Candied Ginger

November 21, 2017


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

Ingredients

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)

Thyme Vinaigrette

  • 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)

Directions

Preserved Lemon & Candied Ginger Salad

  1. 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.

Thyme Vinaigrette

  1. Combine all ingredients and use a blender or immersion blender to emulsify fully. Store leftovers in the fridge and use within a week.

More Great Recipes:
Salad|Vegetable|Valentine's Day|Father's Day|Thanksgiving|Spring|Summer|Fall|Winter|Christmas|Easter|Mother's Day

Reviews (12) Questions (0)

12 Comments

lplynch January 4, 2018
I made this to go with dungeness crab over the holidays. I have never had so many people ask me what was in the salad! This is our new go-to for easy entertaining. We're making it again tomorrow night to serve alongside some Guinness stew. Thank you!<br />
 
Madelyn M. December 27, 2017
It looks tasty but should I add spinach?
 
Kristen M. December 30, 2017
Sure, why not!
 
witloof December 24, 2017
Inspired by this recipe, I made a lovely dressing for a green salad by mincing up preserved lemon peel and candied ginger and mixing it with walnut oil, lime juice, pomegranate molasses, and about a teaspoon of the juice from the lemons. SO GOOD. This was my first batch of preserved lemons, and I am so excited to cook with them.
 
pauline December 4, 2017
Try glace pineapple or chestnut, or make yourself a separate bowl of this delicious salad.
 
Alyssa December 4, 2017
Any recommendations for an alternative to the ginger? I love it, but my other half doesn't.
 
gcooks November 27, 2017
such an easy upgrade ~ bright and fresh and fast. thanks!
 
pauline November 26, 2017
Absolutely fantastic salad and with the avocado toast it proved a meal made in heaven. I used pea shoots, cucumber, romaine and spring onions.
 
Gigi S. November 25, 2017
Where do you find preserved lemon rind?
 
FrugalCat November 23, 2017
I have a jar of preserved lemon slices. Should I just dice up the outsides? What should I do with the inside part? I'm thinking add it to the dressing.
 
Kristen M. November 25, 2017
I thought the same thing! Until I tasted the inside and it was mostly very salty without the same fragrance and flavor of the rind. You could include a little for seasoning, but definitely start with a little and add to taste.
 
Marja M. December 2, 2017
Try to put half of a preserved lemon in the water when cooking rice - it gives a fantastic flavor, and you don't need to add salt at all!