Gin Green Goddess Salad
Ingredients:
- Dressing:
- ¼ cup gin
- ½ cup spinach
- ½ cup dill
- ¼ cup basil
- ¼ cup parsley
- ¼ cup cilantro
- 1 garlic clove, minced
- ⅓ cup olive oil
- ¼ cup lemon juice
- ¼ cup mayonnaise
- 1 tsp salt
- ½ tsp pepper
- Salad:
- 4 cups mixed salad greens
- 2 cups arugula
- 2 carrots, thinly sliced
- 1 bunch asparagus, trimmed
- 1 cup snap peas
- 1 cup cherry tomatoes, halved
- 3 radish, thinly sliced
- 2 hard boiled eggs, sliced
- ¼ cup microgreens
Directions:
Yields: 4 servings
Make the dressing: In a food processor, combine the gin, spinach, dill, basil, parsley, cilantro, garlic, olive oil, and lemon juice. Puree until smooth. Scrape the mixture into a bowl and whisk in mayonnaise, salt, and pepper. Refrigerate until needed.
Make the salad: First, cook the eggs. Bring a medium saucepan filled with water to a boil. Gently lower in the eggs and let cook for 10 minutes. Transfer to an ice bath to briefly chill. Peel eggs, slice, and set aside.
Next, blanche asparagus and snap peas. Bring a pot of water to a boil and add a big pinch of salt. Add the asparagus and let cook for 1 minute. Add the sugar snap peas and let cook for an additional minute. Remove the veggies from the pot and immediately place in a bowl of ice water bath to stop cooking and help retain green color. Drain and pat dry with a towel.
Arrange salad greens on a large platter and top with the remaining ingredients. Serve with the dressing and garnish with microgreens.
