Taverna Tony's California Salad

Name: Taverna Tony's California Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 1/4 cup (60 ml) extra-virgin olive oil; 2 teaspoons (10 ml) lemon juice from 1 lemon; 1 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; 1 medium clove garlic, minced; 1 teaspoon (5 ml) red wine vinegar; 1 teaspoon (5 ml) mayonnaise (see notes); 1/2 teaspoon dried oregano; 1/2 teaspoon freshly ground black pepper; 8 ounces mesclun or spring mix (about 8 loosely packed cups); 1/2 red bell pepper (4 ounces; 113 g), cut into 1/4- by 2-inch strips (about 1 cup) (see notes); 1/2 green bell pepper (4 ounces; 113 g), cut into 1/4- by 2-inch strips (about 1 cup) (see notes); 1/2 cup drained and thinly sliced oil-packed sun-dried tomatoes; 2 large ripe avocados, pitted, skinned, and cut into 3/4-inch pieces; 4 ounces (113 g) goat cheese, crumbled into large pieces (1 cup) (see notes); 2/3 cup toasted walnuts, chopped (3 ounces; 85 g)

Total time: 15 min
servings: 6 servings
Dish type: Starter

Contains tree nutsContains milkContains sulphitesVegetarianPescatarianPork-freeGluten-freeKosher : to verify

Prep

15 min

Total time

15 min

Ingredients

servings

1 /4 cup (60 ml) extra-virgin olive oil
2 c. à café (10 ml) lemon juice from 1 lemon
1 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
1 medium clove garlic, minced
1 c. à café (5 ml) red wine vinegar
1 c. à café (5 ml) mayonnaise (see notes)
1 /2 teaspoon dried oregano
1 /2 teaspoon freshly ground black pepper
8 ounces mesclun or spring mix (about 8 loosely packed cups)
1 /2 red bell pepper (4 ounces; 113 g), cut into 1/4- by 2-inch strips (about 1 cup) (see notes)
1 /2 green bell pepper (4 ounces; 113 g), cut into 1/4- by 2-inch strips (about 1 cup) (see notes)
1 /2 cup drained and thinly sliced oil-packed sun-dried tomatoes
2 large ripe avocados, pitted, skinned, and cut into 3/4-inch pieces
4 ounces (113 g) goat cheese, crumbled into large pieces (1 cup) (see notes)
2 /3 cup toasted walnuts, chopped (3 ounces; 85 g)

Method

1
For the Dressing: In a large bowl, whisk all ingredients together until an emulsified dressing forms.
2
For the Salad: Add mesclun, red and green bell peppers, and sundried tomatoes to the dressing bowl and toss to coat. Gently toss avocado with dressed mesclun. Season to taste with salt and pepper. Transfer to a large serving platter (or leave in large serving bowl). Top with crumbled goat cheese and walnuts. Serve.

Nutrition

calories: 433 kcal
fatContent: 39 g
fiberContent: 10 g
sugarContent: 3 g
sodiumContent: 405 mg
proteinContent: 9 g
cholesterolContent: 9 mg
carbohydrateContent: 18 g
saturatedFatContent: 7 g
unsaturatedFatContent: 0 g

Indicative values from the source, for the original recipe.

Source : seriouseats

Reviews

★★★★★

—

No ratings yet

Loading…

Comments

No comments yet. Be the first to share your thoughts!