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Summer Bounty Salad With Tarragon Vinaigrette

Prep Time 35 mins
Cook Time 0 mins
0 mins
Total Time 35 mins
Course Salad
Cuisine Mediterranean
Servings 8 people

Ingredients
  

  • 1 bag mixed herbed greens use a handful per person
  • 1 bag baby arugula use a handful per person
  • 16 ounces heirloom tomatoes, mini cut in half
  • 4-6 Persian cucumbers cut into 1/4-inch rounds
  • 1 red bell pepper julienned
  • 1 orange pepper julienned
  • 1 yellow bell pepper julienned
  • 1 radish bunch matchstick slices
  • 5 scallions greens only
  • 2 avocado cut into medium cubes
  • 1/2 cup Italian parsley chopped
  • smoked garlic sea salt use to finish the salad
  • red wine vinegar use to finish on avocado before serving

Champagne Tarragon Salad Dressing

  • 6 Tablespoons Spanish olive oil
  • 4 Tablespoons Champagne vinegar
  • 1 teaspoon Gray Poupon
  • 1 teaspoon garlic minced
  • 1 1/2 teaspoon honey
  • 1 Tablespoon tarragon dried
  • 1/2 teaspoon black pepper freshly ground
  • pinch kosher salt
  • Whisk all ingredients and set aside.

Instructions
 

  • Combine all dressing ingredients into a small food processor or whisk ingredients together and set aside.
  • Wash and dry your greens in a salad spinner, cover with a damp paper towel, then refrigerate. A salad spinner is a great kitchen investment and makes a big difference, keeping your greens dry and crisp. If you don’t have a salad spinner, lay a couple of clean kitchen towels on the counter, wash your greens in a colander—lay greens on top of towels, using reserve towels to pat dry. Next, put greens into a dry colander with a damp towel over the top and refrigerate.
  • Wash and cut tomatoes in half, set aside. Slice cucumbers into rounds and set them aside.
  • Note: Persian cucumbers are seedless and crisp with a mild sweet flavor.
  • Cut the top of bell peppers and then turn upside down to stabilize your peppers from rolling around. Next, cut down each pepper side, leaving the core and seeds in the pepper center to discard.
  • Slice radish in thin rounds, then stack and cut into matchstick slices.
  • Slice green ends of scallion on a bias (Angle cut) Set aside.
  • To open avocado: Take a French knife and go all the way around the avocado, turn as you cut, twist both halves opposite one another, and open up. To remove the avocado pit, take a knife, give the pit a little wack and turn the knife to remove it.
    To remove avocado from the skin, take a larger spoon, go-between avocado skin and avocado meat, go right around the avocado and scoop the entire avocado out! Super easy!
    How to tell a ripe avocado? If an avocado is firm to gentle pressure from your finger, the avocado is ripe, and generally, the avocado will be darker in color rather than a lighter green. You can also look at the stem end by peeling away the stem. If the stem comes off easily, your avocado is ripe and ready to eat. Once you cut an avocado, it needs a little acid to prevent oxidizing. Lightly sprinkle red wine vinegar over the avocado to keep it from growing turn brown.
    Once the salad is assembled, I like finishing the avocado with the smoked garlic salt. Avocados are best cut just before you're going to use them.
  • Wash, pat dry parsley, and give it a rough chop to add to salad greens.
  • Toss salad greens with a little dressing, careful not to overdress
  • Arrange the rest of your salad ingredients on the salad. Sprinkle red wine vinegar on avocado and freshly ground pepper and salt to the entire salad. Serve.