GREEN SALAD with Preserved Lemon and Candied Ginger
Course
Main Dish
Ingredients
14
oz
baby salad greens
4
T
minced preserved lemon rind
4
T
finely chopped candied ginger
12
leaves
basilfinely chopped
4
oz
shaved parmesan
Thick cut salted olive oil toast and mashed avocado
Instructions
Combine the greens, the lemon rind, the basil, the cheese and the ginger and dress with thyme vinaigrette
Recipe Notes
Thyme Vinaigrette
¼ cup white wine vinegar
¼ cup cider vinegar
1 ¼ cup neutral oil
Zest of 1 lemon
1 ½ t salt
1 T sugar
Leaves from 8 sprigs of thyme
Blend together to form an emulsion
Serve as a side or with avocado toasts for a complete meal