Longfellow Salad Recipe
Wild greens with cucumber, blistered jewel box tomato, red pepper, chickpeas, croutons and parmigiano-reggiano tossed with herb vinaigrette.
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Frequently paired with
The best thing to pair and share with LONGFELLOW SALAD
Ingredients
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Salad greens & vegetables
Herb vinaigrette
Method
Prep & blister tomatoes
Prepare tomatoes
Rinse the jewel tomatoes and pat dry. Heat a medium skillet over medium-high heat and add 1 tablespoon extra-virgin olive oil. When oil is shimmering, add the tomatoes in a single layer and cook, undisturbed, for 2–3 minutes until their skins begin to blister and char in spots. Toss or shake the pan and cook another 1–2 minutes so most tomatoes are blistered but still hold shape. Transfer to a bowl and season lightly with 1/4 teaspoon of the fine sea salt and a pinch of black pepper. Set aside to cool slightly.
Make herb vinaigrette
In a medium bowl or jar combine 2 tablespoons white wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard and 1/2 teaspoon honey. Add the minced garlic and the chopped parsley, basil and chives. Whisk while slowly streaming in 1/4 cup extra-virgin olive oil until emulsified. Season with 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness as needed. Reserve until ready to toss the salad.
Assemble salad
Place 6 cups of mixed wild salad greens in a large mixing bowl. Add the thinly sliced cucumber, sliced red pepper, and the rinsed chickpeas.
Pour about two-thirds of the herb vinaigrette (reserve the rest to allow guests to adjust) over the greens and vegetables. Toss gently but thoroughly with clean hands or salad tongs so everything is evenly coated.
Add the blistered jewel tomatoes and croutons to the bowl and fold gently to combine—do this last so tomatoes keep their blistered texture and croutons remain somewhat crunchy.
Taste and adjust seasoning with the remaining fine sea salt and freshly ground black pepper if needed. If the salad tastes dry, drizzle the remaining vinaigrette as desired.
Transfer the tossed salad to a serving platter or individual plates. Finish by shaving or grating 1/2 cup Parmigiano-Reggiano evenly over the top and serve immediately.
