Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4 servings
Source: The Culinary Vegetable Institute
1 clove of garlic, mashed into a paste.
½ Cup extra-virgin olive oil
1 Lemon, juiced
2 tsp Dijon mustard
2 tsp whole grain
2 tbsp honey
1/2 shallot, finely minced
Black Pepper to taste
Salt to taste
For the pickled onions
¼ of 1 large sweet onion, thinly sliced
1 thinly sliced beet
1 ¼ cup of pickle brine from the fridge
2 tbsp champagne viniagrette
¼ cup water
1 tbsp of honey
A few cracks of black pepper
1 tsp toasted caraway seeds
For the Salad
1 lb Mixed Greens, washed and dried.
1 handful Carrots, washed about 8 carrots
A few radishes, washed
½ small radicchio, washed and quartered from root to top, leaves separated
The supremes of 8 mandarins - Scraps pressed and juice reserved
1 cup of slivered almonds, toasted 300f for 2-5 minutes
Sprinkle with Microgreens
Sprinkle with Micro Herbs
For the pickled onions:
In a small sauce pot combine the brine, honey, and cracked pepper. Bring the brine up to a simmer and add the onions, after 10 seconds cover the pot and remove from the heat. Allow to sit, covered, for 20 minutes.
In a mixing bowl, bring together the citrus juice, dijon, honey, garlic, and shallot. in a medium bowl. While whisking quickly, slowly emulsify the olive oil in a tbsp or so at a time, then season to taste.
Roughly chop or tear the greens and add them to a large mixing bowl. Using a mandoline or vegetable peeler shave the root vegetables and add them to the greens. Add the endive leaves and mandarin segments to this
Drain the pickled onions and add them as well as the almonds to the salad. Dress and toss the salad then taste for seasoning.