Salad #5: Spring Salad with Herb Pesto Vinaigrette
This Spring Salad with Herb Pesto Vinaigrette is the fifth salad in my series of 52 Salad Recipes.
Thanks to Bridget Oland of Crosby’s Molasses, I attended my first EAT Vancouver Food and Cooking Festival a couple of weeks ago. I took Mr Fox with me and we both had a great time working (and eating) our way through the various display booths. Mr Fox enjoyed the Craft Beer Alley by the BC Craft Brewers Guild and I spent an inordinate amount of time chatting up the venders (between bites of luscious hand-made chocolates, among other things) at the Canadian Food Artisan Pavilion sponsored by Edible Canada. Their Bistro is one of my favourite Vancouver Restaurants and we often visit their Retail Store on Granville Island.
We stopped by the Crosby’s booth to say hello to Bridget and while we were there I noticed a whole stack of recipe cards. I made a mental note to check out the Crosby’s website after we got home. I was pleasantly surprised at the number of gluten free recipes they have on their site. Bridget is the unofficial company cook who developers recipes for them. If I was to consider a new career, recipe developer for a company that produces yummy molasses would top the list. The recipe for Effortless Oven Baked Spare Ribs is definitely on my must-make-list.
We took a break from our wanderings to sit in on one of the Talk & Taste Master Classes featuring Executive Chef Tim Bedford who talked about Ocean Wise; the Vancouver Aquarium program about the issues surrounding sustainable seafood. As Chef Tim talked, we ate a German style potato salad with a herb pesto vinaigrette that he’d fixed earlier. That herb pesto vinaigrette Chef Tim served at the demo, provided the inspiration for today’s salad recipe.
For the salad itself, I chose to use ingredients we already had on hand. That’s the beauty about this Herb Pesto Vinaigrette, you could use it to dress any mix of greens, veggies, fruits, cheese, nuts, or seeds and it will be outstanding! I’m in love with this vinaigrette. I’ve been pouring it over everything! You have to try it over poached eggs … oh my goodness!
Do you enjoy checking out Food and Cooking Shows? Have you ever attended EAT Vancouver? If so, what was your favourite take away from the show?
Gluten Free | Grain Free | Dairy Free (option) | Egg Free | Refined Sugar Free | Real Food | Vegan (option) | Vegetarian | Paleo (option)
- 2 Cups fresh herbs, loosely packed (I used a mix of basil, cilantro and parsley)
- 1 clove garlic
- 1 tsp dijon mustard
- 1 tsp real maple syrup
- 1 Tbsp apple cider vinegar
- 1 Tbsp lime juice (about 1 lime)
- 1/8 tsp cayenne
- 1/3 Cup olive oil, or salad oil of choice
- Pinch of salt
- 4 cups salad greens
- 4-6 spears of roasted, or lightly steamed asparagus, cut in bite size strips
- 1 Cup grape tomatoes, halved
- 4 ounces baby Bocconcini (fresh mozzarella, the kind that comes in brine) *** omit for Dairy Free, Vegan, or Paleo
- 1/4 Cup sliced almonds, toasted
- Add dressing ingredients to a small food processor, blend until well incorporated. Set aside.
- In a large bowl, toss salad ingredients together and drizzle (generously) with Pesto Vinaigrette. Toss again, and serve.
Variations: ***Please keep in mind that making substitutions will change the final outcome.
For a traditional Pesto flavour, substitute shaved Parmesan for fresh mozzarella, and pine nuts for almonds.
To see a text listing of Laureen’s gluten free recipes, click here
For dairy, egg, nut and gluten free flour substitutions, click here
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