Not exact matches
For the Frisee and Shiitake
Salad with Blood Orange: In a
large bowl, whisk together the blood orange zest and juice, Dijon mustard and drizzle in olive oil,
while continuing to whisk until emulsified.
While pork is cooking, arrange
salad greens, either in 4 plates or a
large serving
bowl.
Drain and let stand in a
large mixing
bowl while you work on the rest of the
salad.
While it's heating, cut off the corn kernels from the cobs (cutting in a
large salad bowl helps keep the kernels from flying all over).
For the Mixed Greens
Salad: In a
large bowl, add the liquid aminos, lemon juice and drizzle in the olive oil
while whisking to combine.
While the salmon cooks, prepare the
salad: In a
large bowl, combine the plums, cucumbers, scallion and mint.