A Pati Jinich Recipe
Super Greens Salad with Oregano Vinaigrette
6 servings
Ensalada Verde con Vinagreta de Orégano
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.
