How To Make Winter Salad from Post House - Best Recipe | Charleston Magazine
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Cooking tools:
- Saute pan
- Stove
- Mixing bowl
- Salad spinner
- Paper towel
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Spoon
- Refrigerator
Ingredients
- 1/2 cup extra-virgin olive oil, divided
- 4 cloves garlic, shaved thin
- 1/4 cup saba, available online or substitute aged balsamic vinegar
- 1/4 cup champagne vinegar
- 2 Tbs. fresh lemon juice
- Sea salt
- 1 watermelon radish, shaved thin
- 3 to 4 rainbow carrots, shaved thin
- 1 head Bel Fiore radicchio, a green, leafy radicchio available from Spade & Clover Gardens farm at local farmers markets or substitute regular radicchio
- 1 bunch red dandelion greens, available from Whole Foods
- 1 head Little Gem lettuce
- 1/4 cup fresh lemon juice
- 1/4 cup walnut halves, toasted
- 1 ripe Fuyu persimmon, sliced
- 1/4 cup crumbled sheep's milk feta
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