The greens are sweet and tender with lovely butter lettuce, and thinly sliced ribbons of baby bok choy give a crisp crunch along with a nice green contrast.
By Chris Scheuer
I hope you enjoy this delicious betrothal-of-Spring salad as much as we did. The greens are sweet and tender with lovely butter lettuce and thinly sliced ribbons of baby boy choy give a crisp crunch along with a nice green contrast. I threw in a handful of cilantro for fresh flavor along with sliced cucumber and avocado for more layers of deliciousness and texture. Sweet blackberries, as you can see, make the salad just pretty as a picture!
- 1 cup fresh basil leaves, packed
- 3 tablespoons fresh lemon juice
- 2 tablespoons rice wine vinegar
- 6 tablespoons honey
- 1 tablespoon fresh finely grated ginger
- 1 teaspoon Sriracha
- 1 teaspoon garlic, finely chopped
- 1 teaspoon Dijon mustard
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup extra virgin olive oil
- ½ cup canola oil
- Basil-Honey-Ginger Vinaigrette (recipe below)
- 6-8 cups butter lettuce
- 3 small baby bok choy, thinly sliced
- 1 cup fresh cilantro leaves
- ½ medium English (seedless) cucumbers, halved and thinly sliced
- 1 medium avocado, cored, peeled, quartered lenthwise and thinly sliced crosswise
- ½ medium red onion, halved and thinly sliced
- ½ pint blackberries
- ½ cup toasted, salted cashew halves
- In a food processor bowl combine all ingredients except oil. Puree mixture until smooth.
- With motor running slowly add both oils. If too thick add a bit of water.
- Taste and season with a bit more salt and pepper if needed
- Combine butter lettuce, boo chou and cilantro leaves in a medium size bowl.
- Divide evenly onto 4 salad plates.
- Scatter with the cucumber, avocado, red onions and blackberries.
- Drizzle each salad lightly with vinaigrette. Pass extra vinaigrette at the table.
Crescentia "Chris" Scheuer is the creator of The Café Sucré Farine food blog, which has been hugely successful since its inception in March 2011. Her recipes are seen on Foodgawker, TasteSpotting, Gourmet Live, Bon Appétit Bloggers, Foodista and other international food sites. Her inspiration for creating new, innovative cuisine comes from an insatiable curiosity, a love of travel and family connections in the UK. She has taught cooking classes in Raleigh, NC, USA.