Ease of Preparation: Easy
Yield: Serves 4-6
ULTIMATE LEAFY SALAD
This may be salad in its most pure form. Comprised of shreds of cabbage, tender herb leaves, wisps of vegetables and brought together by a tart mango-citrus vinaigrette, no two bites of this salad will ever be the same!
Ingredients:
Mango Vinaigrette:
- 2 mangoes, peeled and seeded
- 2 grapefruit, juice and zest
- 3 tablespoons (45 ml) rice vinegar
- 1 large clove garlic, minced
- 2 tablespoons (30 ml) honey
- ½ cup (120 ml) olive oil
- Salt and pepper
Leafy Salad:
- 3 cups (710 ml) red cabbage, sliced thin
- 3 cups (710 ml) green cabbage, sliced thin
- 3 cups (710 ml) green kale, hand torn, stems removed
- 3 cups (710 ml) purple kale, hand torn, stems removed
- 3 cups (710 ml) baby arugula
- 3 cups (710 ml) dandelion greens, cut into 2-inch (5 cm) sections, with stems
- Salt
- 1 bunch Thai Basil, leaves only
- 1 bunch Mint, leaves only
- ½ bunch Cilantro, leaves only
- 2 cups (470 ml) pea shoots
- 2 Scallion, cut on a bias
To Assemble
- Mango Vinaigrette
- Leafy Salad
- 2 cups (470 ml) micro greens (mizuna, cilantro, alfalfa, kale, amaranth)
Method:
For the Mango Vinaigrette:
Add mango, grapefruit juice and zest, rice vinegar, garlic, and honey to a blender. Puree until smooth. Slowly blend in olive oil.
Season with salt and pepper. Reserve.
For the Salad:
In a large bowl, add the sliced cabbages Toss with a drizzle of vinaigrette and set aside.
In a separate bowl, toss the kale, purple kale, arugula and dandelion greens with another drizzle of vinaigrette. Season with salt and toss.
In a third bowl, mix Thai basil, mint and cilantro, pea shoots, and scallions.
To Assemble:
Spoon some dressing on a chilled serving plate.
Mound the dressed cabbages on the plate. Top with dressed kale, arugula, dandelion mixture.
Gently mound the dressed herbs on top of the plated greens. Top with microgreens and serve.