MARKET LETTUCES WITH RED QUINOA AND APPLE CIDER VINAIGRETTE
Inspired by the cover of Food and Wine magazine a few months ago, I created this crunchy and delicious salad filled with quinoa, hazelnuts, apple, avocado, and more. The vinaigrette is super simple and will keep for the week, so feel free to make a little extra. Enjoy!
2 small heads of lettuce, leaves removed, washed, dried
2/3 cup red quinoa, cooked according to package instructions
2 scallions, thinly sliced into rounds
1/2 radish, thinly sliced into rounds on a mandolin
1 tablespoon parsley leaves, roughly chopped
1 Granny Smith apple, cored and thinly sliced into wedges
1 avocado, pit and skin removed, sliced into thin wedges
1/3 cup toasted hazelnuts, roughly chopped
Apple Cider Vinaigrette (recipe to follow)
In a large serving bowl, start assembling the salad. Place a layer of lettuce, a sprinkle of quinoa, scallions, radish, parsley, and hazelnuts. Next, lay a few slices of apple and avocado on top. Squeeze a little lemon juice around and then drizzle some of the vinaigrette over the salad. Repeat until you have used all the ingredients. You will have some salad dressing left. Serve immediately.
3 tablespoons apple cider vinegar
1/4 cup plus 2 tablespoons extra virgin olive oil
1 tablespoon plus 1 teaspoon raw honey
freshly ground black pepper
Place vinegar, olive oil, and honey in a bowl. Whisk until emulsified. Season to taste with salt and pepper.