Gourmet Lettuce Salad with Citrus Vinaigrette, Pecans, and Camembert
Equipment
- 1 Large salad bowl
- Knife and cutting board
Ingredients
For the Salad Base:
2 leaves of Romaine lettuce, washed, dried, and torn
3 leaves of Salanova lettuce (or other curly lettuce), washed, dried, and torn
3 leaves of Lollo Rossa lettuce (red/purple), washed, dried, and torn
3 leaves of red endive, washed, dried, and separated into leaves (can be coarsely chopped if large)
For the Dressing:
- 2 Citrus Vinaigrette per the recipe we made earlier – amount to taste (recommend starting with 2-3 tablespoons)
For the Garnish:
- Handful of brown sugar candied pecans coarsely broken
- Goat’s milk Camembert cheese or regular Camembert, sliced or coarsely crumbled
- 3-4 radishes thinly sliced
- Thin strips of red onion small amount, to taste
Instructions
- Prepare the Ingredients: Wash and thoroughly dry all the green leaves and endive. Tear the lettuces into bite-sized pieces. Separate the endive leaves. Thinly slice the radish and red onion. Slice or crumble the Camembert cheese. Coarsely break the candied pecans.
- Combine the Leaves: In a large mixing bowl, gently combine all types of lettuce and the endive leaves.
- Dressing: Just before serving, drizzle the Citrus Vinaigrette over the leaves. Start with a small amount and toss very gently (preferably with your hands or two large spoons) just until the leaves are lightly coated. Add more dressing to taste, but be careful not to oversaturate the salad.
- Serving: Transfer the dressed leaves to a serving bowl or individual plates. Scatter the garnishes over the top: the candied pecans, Camembert cheese, radish slices, and red onion strips. Serve immediately.
- (Note: In the original instructions, you mentioned “mix everything together”. If you prefer, you can mix the garnishes together with the leaves and dressing, but serving them on top preserves their texture and appearance better).
Notes
Tips:
- Freshness: Use the freshest leaves possible.
- Drying: It’s important to dry the leaves thoroughly after washing (using a salad spinner or paper towels) so the dressing adheres better.
- Assembly: Assemble the salad just before serving to maintain the crispness of the leaves and the texture of the garnishes.