Spiced Raw Broccoli Salad with Fresh Date Vinaigrette and Crispy Tortilla Strips
Makes two Entrée Salads
Farmer’s Market Box Salad Ingredients
2 Cups Purple Kale, Julienne and Washed in Cold Water
1 Head of Butterleaf Lettuce, destemmed and leaves washed
2 Cups Chopped Raw Broccoli
1 Cup Crispy Leek Rings, RECIPE BELOW
1 Cup Crispy Tortilla Strips, RECIPE BELOW
4 oz Date Vinaigrette, RECIPE BELOW
1 Cup Ricotta, Feta, Chevre or Shaved Cheddar (Optional)
Salt and Pepper to taste
Plating Procedure:
Combine Broccoli and Cheese in a large mixing bowl and drizzle with half of the Dressing, salt and pepper to incorporate. Next add the Lettuce leaves, Julienne Kale, Leek Rings, Tortilla Strips the remaining dressing, salt, pepper and lightly toss to coat all ingredients in the dressing. Transfer to plate and eat right away.
Crispy Leek Rings & Tortilla Strips
1/2 Leek, Sliced to Quarter Sized Thickness
4oz Olive Oil
Paper Towel
1 Tablespoon Tajin or Chili Seasoning
Salt to Taste
Crispy Leek & Tortilla Strip Procedure:
In a small sauté pan, combine Leeks, Tortilla Strips & Olive oil and place over high heat. Place Paper Towel on a plate and set aside. When Tortillas and Onions become golden brown, remove oil from heat and with a slotted spoon transfer Onions and Tortillas to plate prepped with paper towel. Season immediately with tajin/seasoning and allow to cool to room temperature.
Date Vinaigrette
6 Dates, Seeded
1 Lemon, Juiced
1 Orange, Juiced
1 Tablespoon Mustard
4 oz Olive Oil (Use the oil from the frying of the Leeks and Tortillas once cooled)
Salt and pepper to taste
Procedure:
Combine all ingredients in a blender and puree until smooth. Store for up to 5 days in the refrigerator.
