Butter Lettuce, Fried Quinoa, Dried Cranberries and Yogurt Dressing

Green Salad with Crispy Quinoa and Yogurt Dressing

  • Green Salad with Crispy Quinoa and Yogurt Dressing
  • Green Salad with Crispy Quinoa and Yogurt Dressing
  • Green Salad with Crispy Quinoa and Yogurt Dressing
  • Green Salad with Crispy Quinoa and Yogurt Dressing
  • Green Salad with Crispy Quinoa and Yogurt Dressing

NOTES

This salad is all about the dressing. The use of citrus and spices along with dairy allows you to adjust the levels of bite and tang until they suit you. Meyer lemons are sweeter than regular lemons; they will prevent the dressing from becoming too acidic.

INSTRUCTIONS

Wash and dry the lettuce. Set aside.

Heat the coconut oil on high in a frying pan. Add the cooked quinoa and sauté for about 2-3 minutes until dry and crisp. Look for steam and listen for crackling. Add more oil if needed.

Remove from pan and transfer to a folded paper towel or a sheet of newsprint to absorb some of the oil. Allow to cool completely.

Whisk the lemon juice, garlic, vinegar, honey, salt, herbs, pepper and yogurt in a bowl. Whisk the oil in a steady stream, taste for seasoning and alter as you wish. The dressing can be made up to a week in advance.

Toss greens in the dressing to coat, top with the crispy quinoa, hazelnuts and cranberries and serve immediately.

RECIPE

DIFFICULTY

MODERATE

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SERVES

4

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PREP TIME

25 MINS

Salad

  • 1 
    head  
    hydroponic butter lettuce
  • 2 
    cups 
    toasted hazelnuts, roughly chopped
  • 1/2 
    cup 
    dried tart cherries

quinoa

  • 4 
    tbs 
    organic coconut oil
  • 3/4  
    cup 
    cooked and completely cooled quinoa

Dressing

  • 1/2 
     
    Meyer lemon, juiced
  • 1 
    clove 
    garlic, finely minced
  • 2 
    tbs 
    red wine vinegar
  • 1 
    tbs 
    honey
  • 1 
    tsp 
    sea salt
  • 1 
    tsp 
    crushed red peppercorn
  • 1 
    pinch 
    black pepper
  • 1/3 
    cup 
    whole milk or 2% Greek yogurt
  • 3 
    tbs 
    olive oil

INSTRUCTIONS

Wash and dry the lettuce. Set aside.

Heat the coconut oil on high in a frying pan. Add the cooked quinoa and sauté for about 2-3 minutes until dry and crisp. Look for steam and listen for crackling. Add more oil if needed.

Remove from pan and transfer to a folded paper towel or a sheet of newsprint to absorb some of the oil. Allow to cool completely.

Whisk the lemon juice, garlic, vinegar, honey, salt, herbs, pepper and yogurt in a bowl. Whisk the oil in a steady stream, taste for seasoning and alter as you wish. The dressing can be made up to a week in advance.

Toss greens in the dressing to coat, top with the crispy quinoa, hazelnuts and cranberries and serve immediately.

This salad is ripe for a party. I made this for my friend Bethany’s birthday. Bethany is the owner of Found My Animal, a Brooklyn-based dog leash and accessory company that raises awareness for foster care and the adoption of rescue animals. Their leashes and collars are made from hemp rope and hand-dyed materials and waxed canvas – owning a scruffy mutt never looked so good. Bethany’s partner, Sean, is the owner of Sea2Table, a family-run business that works with sustainable fisherman to bring seafood directly to consumers and chefs all over the country.

Bethany and Sean have a beautiful home in Bed-Stuy that they renovated themselves while Bethany was pregnant with her first son, Charlie. Bethany was covered head to toe in paint and sawdust until the moment her water broke. Eating in their home is always an experience, what with their funny-looking dogs and the best seafood money can buy. Of course, in this case, the fish is free. Look out for these two as upcoming guest bloggers. They just had their second child last week, so we’ll give them a little time to develop a recipe.