Natalie’s California Salad with Lemon Vinaigrette
It has been wonderful to see my good friend Natalie, who grew up across the street from me in Beatrice and is now living in Michigan, twice in two weeks. First in Beatrice for our ten year high school reunion and now in Denver, as she is here for a wedding this weekend. She made this salad in Beatrice to enjoy with burgers and homemade french fries at my parents’ home and again in Denver to side with Ryan’s famous homemade pizza. Both times, I could not get enough of it. It is a great salad for summer. The dressing is light and the combination of the crunchy salty almonds with the chewy sweet apricots is perfect. I actually made it for myself for dinner tonight as the main dish.
California Salad with Lemon Vinaigrette
Lemon Vinaigrette:
The juice of one lemon (the recipe called for 1/3 cup plus 2 tablespoons, which was close to 1)
2/3 cup extra virgin olive oil
1 tablespoon dijon mustard
3 large cloves garlic, pealed and crushed (I minced the garlic and just used 2)
3/4 teaspoon course kosher salt (two pinches)
Place all the ingredients in a glass jar and seal the lid tightly. Shake the jar to combine. The vinaigrette can be refrigerated, covered, for up to 1 week. Let it return to room temperature and remove the garlic cloves before using. (I actually left the minced garlic in the dressing)
California Salad
(serves 4 as a side salad)
5-6 cups mixed baby greens, carefully rinsed and drained
1/4 cup fresh whole tarragon leaves (I left these out)
About 1/4 cup lemon vinaigrette
1/4 cup sliced almonds, toasted (Natalie used whole almonds; the second time she used smoked, which were good)
1/2 cup crumbled mild semisoft goat cheese or feta cheese (we used feta)
1/2 ripe avocado
8 dried apricots, each cut into 3 or 4 strips
Toss the salad greens and tarragon in a large salad bowl. Add 3 tablespoons of the vinaigrette. Toss to lightly coat the leaves, then taste to see if more vinaigrette is needed. Add the remaining ingredients and toss. Serve immediately.
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