Joey’s Favorite Salad

This is my flexible formula to make a delicious salad! 

Ingredients

4oz or several large handfuls greens

1 blood orange sliced in thin rounds

1/2 red onion- mixed with 1 tsp of vinegar or lemon juice for 10-15 minutes

1 lemon

1 bulb Fennel- thinly sliced

Pistachios 

Thinly sliced pecorino romano cheese

Herbs & edible flowers for garnish

Directions

1. Toss greens together in a bowl or plate

2. Slice the Blood Orange into thin rounds

3. Slice Red Onion and mix with 1 Tsp. of vinegar or juice of lemon and let stand for 10 - 15 minutes

4. Slice Fennel Bulb into thin slices

5. Slice Pecorino Romano Cheese

For my everyday Salad Dressing

1 clove garlic (minced) 

1 half a shallot minced 

1 tsp dijon mustard 

1 tbsp red wine vinegar

3 tsbsp extra virgin olive oil

salt and pepper, to taste

1. In a small bowl mix, add minced garlic clove and 1 half minced shallot

2. Add 1 Tsp. Dijon Mustard, t Tbsp. Red Wine Vinegar, Whisk in 3 Tbsp. Extra Virgin Olive Oil

3. Add salt and pepper, to taste

Note: 

For a bit more off the beaten path - I make a Caper-Preserved Lemon Dressing  from Arielle Johnson's Flavorama

Mix 2 tablespoons of minced preserved lemon, 1 tablespoon capers. Stir in 2 tablespoons of fresh squeezed lemon juice, 1 tablespoon Dijon Mustard, and 1 grated garlic clove. Whisk in 1/2 cup extra virgin olive oil.