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Categories:
dressing extra-virgin olive oil red wine vinegar garlic kosher salt pepper robust herbs herbs paprika Salad chicken vegetables green onions salad greens
Viewed: 47 - Published at: 7 years agoIngredients
- THE DRESSING
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar, sherry vinegar, or lemon juice
- 3 garlic cloves, minced, or 1 finely chopped shallot
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon pepper
- 1 1/2 teaspoons chopped robust herbs, such as fresh thyme leaves
- 1/3 cup chopped mild herbs, such as cilantro
- 1 tablespoon smoked paprika or a generous pinch of chile flakes (optional)
- THE SALAD
- 3 cups (3/4 lb.) sliced or torn grilled chicken or steak
- 2 to 3 cups grilled or raw vegetables, such as sliced bell peppers, corn, or portabella mushrooms
- Chopped green onions
- 2 qts. salad greens
Method
- Make dressing: In a large bowl, combine oil, vinegar, garlic, salt, and pepper. Stir in thyme and cilantro, if using. Add paprika if you like.
- Make salad: Set aside 1/2 cup dressing. Toss the rest in a large bowl with chicken. Let stand 10 minutes. Add vegetables and salad greens and toss with as much of the reserved dressing as you like.
