Chopped Salad with Meyer Lemon Vinaigrette - The Perfect Puree of Napa Valley
For the Meyer Lemon Vinaigrette: • 4 oz. The Perfect Purée Meyer Lemon Concentrate, thawed • 1 oz. The Perfect Purée Blood Orange Concentrate, thawed • 4 oz. ch
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Cooking tools:
- Ramekin
- Pepper mill
- Chef's knife
- Cutting board
- Paring knife
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Refrigerator
- Chilled salad plate
- Plate
Ingredients
- 4 oz. The Perfect Purée Meyer Lemon Concentrate, thawed
- 1 oz. The Perfect Purée Blood Orange Concentrate, thawed
- 4 oz. champagne vinegar
- 1 tbsp. ginger, freshly chopped
- 2 tbsp. sugar
- 1 tbsp. cilantro, freshly chopped
- 2 tbsp. kosher salt
- 1 tbsp. pepper
- 12 oz. extra virgin olive oil
- 8 oz. Foster Farms Turkey Breast, ready to cook
- 1 lb. assorted veggies (sweet peppers, cauliflower, carrots, broccoli, cucumber, cabbage, squash, celery root; softer veggies such as tomato and avocado should be used as garnish)
- 6 oz. meyer lemon vinaigrette
- Salt
- pepper
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