Karma Spring and Summer Salad
Created by Chef Miguel • Karma Lounge, Ossining, NY• Course: Salad • Season(s): Spring, Summer
Ingredients
- 1 cup chopped avocado
- 1 cup spinach julienne
- 1 cup asparagus tops
- 1/2 cup fine julienne carrots
- 1/2 cup fine julienne red beets
- 1/4 cup fine julienne red onion
- 1/4 cup chiffonade of fresh basil
- 1/4 cup blue or gorgonzola cheese (optional)
- 3 tablespoons balsamic vinegar
- 2 tablespoons red wine vinegar
- 4 leaves fresh basil
- 1 clove garlic
- 1 tablespoon chopped red onion
- 1 tablespoon sugar
- 1 pinch each salt and black pepper
- 1/2 cup blended or canola oil
Instructions
Blanch and thinly slice asparagus tops. Stack basil leaves, roll tightly, and cut across rolled leaves, producing fine ribbons or “chiffons.” Toss all salad ingredients and the vinaigrette in a large bowl.
Optional: top salad with ¼ cup blue or gorgonzola cheese, OR ¼ glazed walnuts.
For Balsamic & Basil Vinaigrette: In food processor or blender, add all ingredients for dressing except the oil. Blend on high for 3 minutes. Keep blender on high and very slowly drizzle in the oil until emulsified.