Chef Jeff Rossman calls this the "farmer's salad" in acknowledgment of the many local farmers who supply him fresh-picked product on a regular basis.
Chef Jeff Rossman, San Diego
To print this recipe, choose a print size:
1 cup champagne vinegar
1/2 cup fresh orange juice
1/4 cup chopped fresh mixed herbs
1 shallot, minced
3/4 tbsp. granulated sugar
3/4 tbsp. tomato paste
3/4 tsp. kosher salt
1/2 tbsp. freshly ground black pepper
2 cups olive oil
1 lb. mixed greens (such as escarole, tatsoi and arugula)
1/2 lb. baby radishes, peeled, blanched and chopped
1/2 lb. baby beets, roasted, peeled and quartered
1/2 lb. English peas
1/2 lb. Romanesco cauliflower
1/2 lb. broccoli rabe
1/2 lb. tangerine slices, peeled, or Meiwa kumquats, sliced
Salt and pepper, to taste
For vinaigrette: In a large bowl, combine everything except oil. Pouring in a slow stream, gradually whisk in oil until incorporated. Vinaigrette will keep in the refrigerator for up to 2 weeks.
For salad: In a large bowl, lightly dress lettuces, vegetables and fruit with vinaigrette, season with salt and pepper, and serve. The amount of vinaigrette needed will vary depending on your choice of lettuce, so make sure to go little by little. You can always add more!
Photo by Paul Body