Spring Salad Bouquet Recipe, Basil Vinaigrette & Blood Orange Vinaigrette - The Nibble Webzine Of Food Adventures Spring Salad Bouquet Recipe, Basil Vinaigrette & Blood Orange Vinaigrette
 
 
 
 
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Spring Salad Bouquet Recipe, Basil Vinaigrette & Blood Orange Vinaigrette

We found this spring salad bouquet recipe (photo #1) on the social media pages of the New York City outpost of Catch seafood restaurant (a charming spot with a roof deck for alfresco dining).

The salad is no longer on the menu, but it looked so festive we had to make it for ourselves. There are two spring salad dressings below: basil vinaigrette and blood orange vinaigrette.
 
 
SPRING SALAD INGREDIENTS

  • Beets: red, orange and yellow (choose two; substitute chioggia beets, photo #3)
  • Baby greens
  • Capberberrieshttps://blog.thenibble.com/2014/09/26/tip-ways-to-add-more-flavor-to-food/
  • Chives
  • Croutons: pumpernickel (for color contrast and flavor)
  • Radish (look for specialty radishes, e.g. breakfash radish, watermelon radish)
  • Smoked salmon (substitute prosciutto or serrano ham)
  •  
    It’s topped with zigzags of ranch dressing.

    We preferred tossing it with a sprightly vinaigrette.
     
     
    More To Add To Your Spring Salad Bouquet

  • Asparagus
  • Citrus zest
  • Fiddlehead ferns (photo #2, blanched)
  • Garlic scapes
  • Kumquats, halved
  • Orange segments
  • Spring peas
  • Sugar snap peas
  •  
     
    SPRING SALAD VINAIGRETTE RECIPES
     
    RECIPE #1: BASIL VINAIGRETTE

    Ingredients

  • 2 tablespoons white wine vinegar
  • 1 tablespoon fresh lime juice
  • Optional: 1 teaspoon lime zest
  • 9 tablespoons basil olive oil
  • Salt and pepper to taste
  •   Spring Salad
    [1] A festive spring salad at Catch NYC (photo © Catch).

    Fiddlehead Ferns
    [2] Fiddlehead ferns (photo by Katharine Pollak | © THE NIBBLE).

    Chioggia Beets
    [3] Chioggia beets (photo © True Food Kitchen).

     
    Combine all ingredients. To emulsify so they don’t separate, use a blender or an Aerolatte Milk Frother.
     
     
    RECIPE #2: BLOOD ORANGE VINAIGRETTE

  • 3 tablespoons blood orange juice
  • 1 teaspoon champagne vinegar (substitute sherry vinegar or white wine vinegar)
  • 1 teaspoon minced shallot
  • 9 tablespoons olive oil
  • Salt and pepper to taste
  •  
    Combine all ingredients. To emulsify so they don’t separate, use a blender or an Aerolatte Milk Frother.
     
     

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