Allium Tossed Salad Emile Recipe

More from this source
Food Network
Nutrition per serving    (USDA % daily values)
CAL
539
FAT
157%
CHOL
104%
SOD
35%

Comments

Add a comment

Ingredients for 4 servings

2 tablespoons olive oil

2 teaspoons fresh thyme leaves, stripped from stems and chopped

1/2 teaspoon salt

1 English cucumber, sliced into 1/8-inch disks

4 cups mixed greens, soaked in salt water to remove grit, stems and tough spines removed, torn into bite sized pieces, and dried in a salad spinner

1/2 cup olive oil

1 small red onion, chopped

1 pint multi-colored baby heirloom tomatoes, or grape tomatoes, halved

2 tablespoons rice vinegar

1/8 teaspoon ground black pepper

4 hard boiled eggs, peeled and cut into wedges

1/2 cup sliced scallions

1 head garlic

2 shallots

1/2 cup green garlic-stuffed olives (available in the deli section)

1 teaspoon Dijon mustard

1 avocado, slipped from skin and seed removed, cut into wedges