Super Greens Salad with Oregano Vinaigrette
Ensalada Verde con Vinagreta de Orégano
Recipe Yield
6 servings
Cooking time
Rate this recipe
Ingredients
Oregano Vinaigrette:
- 1 teaspoon dried oregano
- ¼ teaspoon cumin seeds
- 1 garlic clove pressed or finely chopped
- 2 tablespoons capers finely chopped
- ½ cup fresh squeezed lime juice
- ¼ cup olive oil
- 2 teaspoons soy sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon grated piloncillo or dark brown sugar
- 1 teaspoon kosher or coarse sea salt
- ½ teaspoon freshly ground black pepper
- 1 shallot thinly sliced
Salad:
- 2 cups arugula rinsed and drained
- 2 cups baby spinach leaves rinsed and drained
- 2 cups watercress rinsed and drained
- 1 cup basil leaves rinsed and drained
- 1 cup cilantro leaves and upper part of stems rinsed and drained
- 1 cup parsley leaves and upper part of stems rinsed and drained
- ½ cup mint leaves rinsed and drained
- 4 to 5 radishes rinsed and drained, bulbs thinly sliced, leaves coarsely chopped
To Prepare
To make the oregano vinaigrette:
- In a small saucepan preheated over medium-low heat for a few minutes, toast the oregano and cumin for 20 to 30 seconds, stirring occasionally, just until fragrant and toasty, don’t let them burn. Remove from heat set aside to cool. When cooled, finely chop or crush with a sharp knife.
- In a small bowl, combine the oregano, cumin, garlic, capers, lime juice, olive oil, soy sauce, Worcestershire, piloncillo, salt and pepper. Whisk well until completely emulsified. Add the shallots, mix and let sit for at least 10 minutes.
To make the salad
- In a large salad bowl, place the arugula, spinach, watercress, basil, cilantro, parsley, mint, radish leaves, and sliced radish bulbs. Pour the vinaigrette over, toss well, and serve.
Comments
10comments inSuper Greens Salad with Oregano Vinaigrette
Catherine
Jun 19
I’m on a very low sodium restricted diet,,I wish I could make alot of things,,that doesn’t have soy sauce,,stuff like that,and substitute,,something else in its place,,I like the dressing recipe,,but like I said,,to salty for me,Maybe I could just make it without the soy sauce? But I’m sure it isn’t gonna taste good without it,,What could I use in place of the salty ingredients in,This dressing,,Thanks,Catherine
Pati Jinich
Jul 04
Absolutely Catherine, leave out the soy sauce, this dressing has many other ingredients that still makes it very delicious!
Marianne
Nov 11
Awesome! Loved it!
Pati Jinich
Nov 25
Yay! Gracias Marianne.
Malgorzata Mrozek
Jan 17
Deliciosos, la combinación de lechuga y vinagreta va muy bien. me encanta esta ensalada 🤩🥗🤗
Pati Jinich
Jan 29
Verdad, a mi tambien me parece deliciosa!
Toni
Jan 10
Looks delicious will give it a
try
Pati Jinich
Jan 30
Enjoy it Toni!
Wendyanne
Jan 10
Like all of your recipes, this looks delish, but it’s a lot of food for one or two people. So, can you say how long the dressing will last in the fridge?
Pati Jinich
Jan 30
I would say up to 2 weeks in an air tight container 🙂