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
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.
Combine all ingredients and use a blender or immersion blender to emulsify fully. Store leftovers in the fridge and use within a week.
Genius recipes surprise us and make us rethink cooking tropes. They're handed down by luminaries of the food world and become their legacy. They get us talking and change the way we cook. And, once we've folded them into our repertoires, they make us feel pretty genius too. Watch for new Genius Recipes every Wednesday morning on our blog, dug up by Food52's Creative Director Kristen Miglore.