Claires Mixed Green Salad with Feta Vinaigrette This salad was inspired by one served during the peak of summer at Claire’s Restaurant & Bar in Hardwick. Chef Steven Obranovich of Claire’s likes the soft crumbly sheep’s-milk feta for this recipe. He cautions that the subtle briny notes of feta can sometimes be overpowered by too much lemon or an olive oil that’s too fruity. Saltiness varies from feta to feta too. Add the ingredients a little at a time and taste as you go. Makes 6 servings Active Time: 15 minutes Total Time: 15 minutes Course: Lunch / Appetizer / Dinner Ingredients Feta Vinaigrette •3 tablespoons of sunflower oil or canola oil •3 tablespoons of extra-virgin olive oil, preferably mild-flavored •1/4 cup of finely crumbled feta cheese •1 tablespoon of cider vinegar •1 tablespoon of red-wine vinegar •2 teaspoons of lemon juice, or to taste •1 teaspoon of freshly ground pepper, or to taste •1/4 teaspoon of salt, or to taste Salad •8 cups of lightly packed mixed salad greens or arugula, any tough stems removed •2 cups of sliced cucumbers •1 1/2 cups of cherry tomatoes, halved •5 radishes, thinly sliced •1/4 cup of very thinly sliced red onion Directions 1.To prepare vinaigrette: Place sunflower (or canola) oil, olive oil, feta, cider vinegar, red-wine vinegar, lemon juice, pepper and salt in a blender and puree until combined. Adjust seasoning with additional lemon juice, salt or pepper, if desired. 2.To prepare salad: Toss greens (or arugula) in a large bowl with half the vinaigrette. Mound on a large platter. Arrange cucumbers, tomatoes, radishes and onion on top of the greens. Drizzle the remaining vinaigrette over the salad. Nutrition information Per serving: 165 calories; 6 g carbohydrates; 16 g fat (3 g sat, 7 g mono); 3 g protein; 6 mg cholesterol; 3 g dietary fiber; 420 mg potassium; 189 mg sodium. Nutrition bonus: Vitamin A (50% daily value), Vitamin C (35% dv), Folate (23% dv).
Posted on: Mon, 28 Oct 2013 15:49:27 +0000
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