Earls’ Mediterranean Quinoa Salad
1 fl oz Basil and Spinach Puree
3oz Red Quinoa
3oz Baby Gem Lettuce (bite sized pieces, no larger than 2”)
0.3oz Live Watercress
1t Cilantro (½” chopped)
1t Parsley (½” chopped)
6 pieces Mint (1” x 1” pieces)
6 pieces Basil (1” x 1” pieces)
2fl oz Oregano Vinaigrette
0.7oz Salt Cured Cucumber
0.5oz Lipstick Radish (halved lengthwise)
0.5oz Oven Dried Grape Tomatoes (12-15)
0.4oz Spanish Olives (halved across the length)
1T Feta (crumbled)
4-5 pieces Whole Toasted Almonds
1 breast Gremolata Chicken (cooked, cut randomly into 6)
4.2oz Shallots (rough chopped)
2.5oz Grainy Mustard
0.3oz Minced Garlic Cloves
15fl oz Grapeseed Oil
8fl oz + 1 T White Wine Vinegar
1T + ½ t Oregano (dry)
¾t Fine Salt
Using a rubber spatula place 1 fl oz basil and spinach puree near the bottom of bowl you will be serving the salad in.
In a mixing bowl place red quinoa, baby gem lettuce, live watercress, chopped cilantro, chopped parsley, mint, basil and oregano vinaigrette. Toss until evenly coated and pile neatly over the basil and spinach puree. Randomly drop cucumber, oven dried grape tomatoes, radish and Spanish olives around the salad.
Sprinkle the salad with feta and 4-5 pieces toasted whole almonds.
If adding chicken, slice chicken breast and randomly place alongside of bowl
Place all ingredients into bow. Using a handheld blender, puree until emulsified. Best made 24 hours in advance. Can be kept sealed and refrigerated up to 5 days.