“This lovely, lovely recipe was given to me by the chef of the "blue Vervain Restaurant" in Hot Springs, SD. We thoroughly enjoyed a super yummy dinner there. She served the most outstanding Thai soup I have ever had and this FAB salad. Adapted from the brains of Chef Philly of the Culinary Institute of America and Rebecca Christensen. Copyright 2004: Rebecca & Elizabeth Christensen. http://bluevervain.com/index.html Cook time is minimum refrigeration time before serving. *See step 7 for serving suggestion.”
READY IN:
1hr 20mins
SERVES:
24
YIELD:
1 quart
UNITS:
US

Ingredients Nutrition

Directions

  1. Purchase at least 2 of each citrus fruit for juicing and zesting: lemons, oranges and limes.
  2. Place honey in a bowl, whisk in juices slowly in a stream.
  3. Whisk in olive oil, balsamic vinegar and add zest of all fruits, shallots and seasonings.
  4. Adjust seasonings to taste (salt & pepper).
  5. Keep in the fridge until ready to use. Makes 1 quart.
  6. Salad serving suggestion:
  7. Serve on a bed of mixed greens OR in a bib lettuce cup using a 3-5 leaves, grated or shaved parmesan cheese > I would suggest using several pieces of shaved, pink grapefruit slices, avocado slices. *No amounts were given, just use your judgment. and throw caution to the wind! Use as little or as much as you like. Perhaps 1/3 grapefruit and 1/2 avocado per person and wing the rest of the amounts.

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