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Quartered Salad with Herb Vinaigrette from Lemony Thyme

As the hot summer weather approaches we’ll be looking for some cool & simple dinner options.  Two ripe avocados and herb pots blooming with fresh flavors were the inspiration for this Quartered Salad {with Fresh Herb Vinaigrette}.  Here’s a sneak peek at this year’s herb gardens.

Lemony Thyme, Sage, Cilantro, Chives

Lemony Thyme, Sage, Cilantro, Chives

Sage, English Thyme, Tarragon, Oregano

Sage, English Thyme, Tarragon, Oregano

Not only do fresh herbs transform a simple vinaigrette but they can bring unexpected bursts of flavor to a salad.  Pinch off a few leaves and toss them in with your salad greens or sprinkle them over the top of a chopped salad.  You’ll be pleasantly surprised.

Quartered Salad Ingredients

Our Quartered Salad simply consisted of ripe avocado, Roma tomatoes, cooked baby red potatoes, crispy fried capers, fresh herbs and homemade vinaigrette dressing.

Herb Vinaigrette

Our Herb Vinaigrette began with a small diced shallot, 1 tsp. Dijon mustard, salt & pepper, 2-3 Tbl. minced fresh herbs (we used chives, tarragon, and lemony thyme) and 2 Tbl. white wine vinegar.  The key to emulsifying a vinaigrette is to slowly whisk in your oil in a fine stream, about 5-6 Tbl. total or until the flavor is balanced.

Quartered Salad with Herb Vinaigrette

This Quartered Salad {with Fresh Herb Vinaigrette} was a wonderful dinner on the patio side dish, but would also make a beautiful appetizer to share.

Quartered Salad {with Herb Vinaigrette}
 
Cook time
Total time
 
Author:
Serves: 3-4
Ingredients
For the salad...
  • 2 ripe avocados, quartered
  • 2 Roma tomatoes, quartered
  • 6 baby red potatoes, cooked and quartered
  • 2 Tbl. capers
  • 2 Tbl. olive oil, for frying capers
  • fresh herb leaves (such as lemony thyme, tarragon, chives)
  • salt & pepper
For the vinaigrette...
  • 1 small shallot, finely diced
  • 1 tsp. Dijon mustard
  • ¼ tsp. salt
  • ¼ tsp. black pepper
  • 2-3 Tbl. minced fresh herbs (such as lemony thyme, tarragon, chives)
  • 2 Tbl. white wine vinegar
  • 5-6 Tbl. olive oil
Instructions
For the salad...
  1. Boil baby red potatoes until just fork tender. Drain and cool slightly. Cut into quarters.
  2. Meanwhile, pan fry capers in olive oil until crispy, about 3-4 minutes. Drain on paper towels. Cut avocados in half, remove pit and scoop out flesh. Cut into quarters. Quarter Roma tomatoes.
  3. Place potatoes, avocados and tomatoes on a platter. Sprinkle with crispy capers, fresh herbs and salt & pepper.
For the vinaigrette...
  1. In a small bowl add diced shallot, Dijon, salt, pepper, herbs and vinegar. Slowly whisk in olive oil in a thin stream. Continue whisky until vinaigrette has emulsified.
  2. Drizzle lightly over salad.

 

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