Did you know salads are capable of giving hugs? I had no idea either – until I had this salad and every time I’ve eaten it since (which has been a lot).
The roasted jalapeño in the dressing is the key to the warmth. But the richness of the avocado, the refreshing jolts from the mandarins/tangerines and the feistiness of the arugula all add to the excitement of this salad’s hugs.
I love it so much we have had it almost every week since first having it back in March.
What an experience. Try this recipe to get your salad hug today.
The Hugging Salad
* baby arugula
* 2 mandarins or tangerines, peeled and segmented
* 1 avocado, cubed
* a few leaves of mint (or cilantro), sliced thinly
* goat milk feta, half a handful of crumbles
* 1/4 cup olive oil or walnut oil
* 1 roasted, deseeded jalapeño, minced
* 1/2 shallot, minced
* 1/4 cup orange juice
* 2 TBSP red wine, champagne, or peach vinegar.
* pinch of salt
Make the dressing in advance so you can put a proper chill on it. The flavors also have a chance to get acquainted and taste even more divine.
To make the dressing, heat the orange juice in a pot over medium high heat until it reduces down to about 2TBSP. It should coat the back of a spoon.
While that’s cooking on the stove, roast your jalapeño. I have a gas stove and simply place it on the burner until it’s charred all over. You can also use your broiler. Once it’s charred, wrap it in some paper towel or a clean cloth to steam a bit. After 10 mins, you can easily peel the pepper. Deseed it then mince it into tiny pieces.
Add all your dressing ingredients together (you might want to reserve some of the jalapeño if you want to control the heat). Whisk until it’s emulsified. Taste for salt. Put it in the fridge.
When ready, assemble all the salad fixings and then dress it with your salad dressing.
Then prepare for a hug!