The Signature Green Salad

This vibrant salad was born from the pages of Elizabeth Gilbert’s captivating novel, The Signature of All Things.

As I delved into the lush botanical world of Alma Whittaker’s 19th-century explorations, surrounded by tales of greenhouses and moss, an undeniable craving for something intensely fresh and green took hold.

I envisioned a salad that wasn’t just green in color, but bursting with the crisp, clean taste of nature. To add a touch of the exotic and unexpected, echoing the novel’s spirit of discovery, I incorporated kiwi, a surprising yet perfect complement. The dressing became my masterpiece, a vibrant concoction designed to sublimate those natural flavors. It balances the sharp pungency of Dijon mustard with the bright, fragrant essence of fresh mint and a hint of sweet honey, creating a truly unique and refreshing experience.

This salad is more than just a meal; it’s a dream of green, a perfect splash of vitality for any summer lunch.

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The Signature Green Salad

Author: Alexandra Poppy Courses:Main

Difficulty:BeginnerPrep time: 20 minutesCook time: 10 minutesRest time: 10 minutesTotal time: 30 minutesCooking Temp:100 CServings:2 servingsEstimated Cost:6.85 $Calories:491 kcal Best Season:Summer

Description

This vibrant salad is a celebration of fresh, crisp green flavors, elevated by a surprising and zesty mint-grapefruit dressing. It’s the perfect light and refreshing meal for a summer lunch.

Ingredients

For the Salad :

• 1 bunch (about 250g) green asparagus
• 1 cup (about 100g) snow peas
• 2 cups (about 60g) rocket (arugula)
• 2 ripe kiwis
• 100g fresh goat’s cheese, crumbled
• 2 large hard-boiled eggs, cooled and quartered

For the Grapefruit Mint Dressing:

• 1/4 cup fresh mint leaves, packed
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 3 tablespoons fresh grapefruit juice (from about half a medium grapefruit)
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon black pepper, or to taste

Instructions

1. Prepare the Asparagus: Wash the asparagus and snap off the woody ends. You can do this by holding each spear near the bottom and bending it until it naturally breaks. Bring a pot of lightly salted water to a boil. Add the asparagus and blanch for 2-3 minutes, or until tender-crisp. Immediately transfer to an ice bath to stop the cooking and preserve their vibrant green color. Once cooled, drain well and pat dry. Cut the asparagus into 1-2 inch pieces.
2. Prepare the Snow Peas: If desired, string the snow peas by snapping off the stem end and pulling the string down the length of the pod. Bring the same pot of water back to a boil and blanch the snow peas for 1-2 minutes, until tender-crisp. Transfer to the ice bath, then drain and pat dry.
3. Prepare the Hard-Boiled Eggs: If you haven’t already, hard-boil your eggs. To do this, place eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat, then immediately remove from heat, cover, and let stand for 10-12 minutes. Drain and transfer to an ice bath for 5 minutes. Peel and quarter them just before assembling the salad.
4. Prepare the Kiwi: Peel the kiwis and slice them into half-moons or desired bite-sized pieces.
5. Make the Dressing: In a small blender or food processor, combine the fresh mint leaves, Dijon mustard, honey, and grapefruit juice. Blend until the mint is finely chopped and the mixture is well combined. With the blender/processor running on low, slowly drizzle in the 1 tablespoon of extra virgin olive oil until the dressing is emulsified and has a smooth, pourable consistency. Season with salt and pepper to taste. The dressing should be vibrant and slightly thick, like a runny pesto.
6. Assemble the Salad: In a large bowl, gently combine the rocket, blanched asparagus pieces, and snow peas.
7. Serve: Divide the greens mixture onto individual plates. Arrange the kiwi slices, crumbled goat’s cheese, and quartered hard-boiled eggs on top of the greens. Drizzle generously with the Grapefruit Mint Dressing and serve immediately.

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Keywords:recipes

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I’d love to see your take on this green dream! Whip up “The Signature Green Salad” and share your culinary creation with us. Don’t forget to tag your photos and stories with #ritualofreadingfood – we can’t wait to see how you bring the magic of literature to your plate!

Have a look at my review of Elizabeth Gilbert’s novel to discover the inspiration for this Signature Green Salad : continue reading by clicking here.