Ginger Salad
Source of Recipe
George Stella
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
2 tablespoons rice wine vinegar
1 tablespoon fresh ginger, peeled and chopped
3/4 cup canola oil
Kosher salt
1/8 teaspoon fresh ground black pepper
1/2 head iceberg lettuce, shredded
2 tablespoons chopped fresh parsley leaves
Lemon slices, for garnish
In a blender on high speed, combine mustard, lemon juice, vinegar, and ginger for just a few seconds until smooth. Then turn the blender to a lower speed and slowly pour the oil in a continuous stream. Season with salt and pepper, to taste.
Place shredded lettuce piled high in the center of a bowl with edges. Add dressing to lettuce and toss. Sprinkle parsley around the edges of the bowl and garnish with a lemon slice.
Nutrition Information
Nutritional Analysis per serving
Calories 377
Fat 41
Saturated Fat 3 grams
Carbohydrates 1 gram
Fiber 1 gram
Net Carbohydrates 0 grams
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Yield: 4 servings
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