Salad in a jar?
That’s right. The cuteness of presentation and the gorgeous layered colors of this salad are sure to provoke lively conversation among your guests.
It can also be made hours ahead, chilled and served on a buffet table or presented on a small plate for an individual salad course.
Caren McSherry from the Gourmet Warehouse is here to explain what this dish is all about.
Ingredients
- 6 seven-ounce glass weck jars or any preserving jars
- 1 cup of black imperial rice
- 1 ½ cups water
- 1 – six-ounce jar of roasted red peppers, drained and bottled dry on paper towel
- 1 large avocado, peeled and cut into ½ inch cubes
- 2/3 cup mini mini bocconcini
- 6 large basil leaves, shredded fine
- ½ cup toasted almonds or nut of choice
Dressing
- 1 small garlic clove, minced
- 1 small shallot, finely diced
- 1 tablespoon Dijon mustard
- 2 tablespoons white balsamic vinegar
- ¼ cup lemon oil
- 1/3 cup extra virgin olive oil
- Fleur de sel and ground pepper to taste
Method
Serves six.
Note: Feel free to substitute or add in your personal favorites, like pitted Kalamata, sun-dried tomatoes, fresh grape tomatoes, chopped artichokes.
If lemon oil is not available in your market, add 1 teaspoon fine lemon zest to the oil to give you that subtle lemon essence.
Find more Global BC recipes here
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