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Modern Chopped Salad


For the Dressing

½ cup extra virgin olive oil

¼ cup freshly squeezed Meyer lemon juice

1 tablespoon sheep’s milk feta cheese

For the Toasted Walnuts

1 cup walnuts

½  tablespoon ghee

1/8  teaspoon Redmond Salt

For the Salad

4 cups Watercress

4 cups Arugula

Redmond Real Salt

1 cup vine ripened tomatoes, cut in half

5 Persian cucumbers, sliced into ¼ inch pieces

One 10 oz. jar Artichoke hearts, cut in half

4 oz. Salami, cut into crouton size chunks

1 avocado, cut into hunks 

½ pound Feta packed in water

1 cup toasted walnuts

Magic Elixirs Marinated Red Onions and oil

Meyer Lemon Vinaigrette 


Make the Dressing

In a small bowl, add the lemon juice, then using a whisk, slowly add the olive oil in small amounts, whisking continually until thoroughly combined. Add the feta and stir to combine. Transfer to a mason jar and refrigerate until use. 

Make the Toasted Walnuts

In a non-stick pan over medium heat, add the ghee and melt. Then add the walnuts and toast, stirring continually until golden brown, about 10- 12 minutes.

Make the Salad

In a large bowl, add the watercress and arugula. Salt thoroughly and toss to combine. Add half of the vegetables, half of the feta, toasted walnuts, some of the marinated onion oil and onions, and half of the dressing. Thoroughly sprinkle with salt. Repeat with remaining ingredients. Toss again and serve. 

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