Recently I have serious cravings for greens. Like a lot…. I mean it is a lot lot. Like putting one green on top of the other one and enjoy 😛
I have made several versions of this salad before but never loved it this much. I am glad I could think of using Baby Gem Lettuce. It is super crunchy. Instead of absorbing all the dressing and dying right after you mix with the vinaigrette, it stays strong and crunchy for a long while and let you enjoy with the greens and the kick of the vinaigrette.
Probably I should mention that the vinaigrette is a winner by herself. She is hot, fresh & mouth watering and lovable…
I found this combination very unique. I tend to eat everyday as it matches nicely with many dishes or even by itself as a main course. It is just adorable…
All you need is pretty flexible and depends on your taste. You may use any greens you like.
My crazy delicious combination is below…
All Green Salad with Jalapeno Vinaigrette
- 50 gr Green beans
- 150 gr Cucumber
- 75 gr Baby spinach
- 150 gr Baby gem lettuce
- 50 gr Asparagus
- 50 gr Green Capsicum
- 110 gr Avocado
- 90 ml Jalapeno vinaigrette
For Jalapeno Vinaigrette
- 5 gr Garlic peeled
- 7 gr Red onion
- 50 gr Jalapeños fresh
- 15 gr Dijon Mustard
- 5 gr Fleur De Sel
- 10 gr Tabasco
- 10 gr Honey
- 65 ml Cider vinegar
- 125 ml Olive oil
- Salt & pepper
Cut the jalapeños in half and deseed them
Chop the onion & garlic roughly
Add all ingredients except olive oil to a blender or food processor and bland it until smooth
Then start adding your olive oil slowly while the blender is working on low speed.
Then adjust seasoning
Keep in the refrigerator up to 3 day.
Pull apart all the leaves of gem lettuce wash it gently.
Soak it in ice water for about 10 minutes.
Spin in lettuce spinner, if you do not have one just pat dry in between paper towel.
Wash, dry and cut all the vegetables as you wish except asparagus & green beans. I recommend you not to cut vegetables less the 2 cm otherwise they get soaked in vinaigrette and dies quickly.
Blanch Asparagus & Beans In salted boiling water for about 2 min depending on the size of your vegetables. Do not over blanch them otherwise you would lose the vibrant green color and they get mushy.
Then strain and soak in ice water to stop the cooking process for about 5 minutes and pat dry.
Cut them as you wish.
After all greens and vegetables dry and cut combine all ingredients , add your vinaigrette slowly by checking , mix gently.
Or for your take away lunch mix all veggies put it in your lunch box. Put your vinaigrette in a small jar or even in a small Ziploc bag and mix just before you eat.
If you make this recipe, please tag me on Instagram #kayracooking I would love to see 🙂