You don’t have to go out to eat to enjoy this trendy restaurant salad; it’s so simple, you can make it yourself! With fresh ingredients, a light vinaigrette dressing and the unexpected flavor of frizzled leeks, it’ll be a favorite on your own menu in no time.
Ingredients:
Salad
fingers of roasted carrots, 3″ long
mesclun lettuce
avocado
frizzled leeks
sprinkle of olive oil
salt and pepper to taste
Lemon Vinagrette
1 cup olive oil
1/4 cup lemon juice
salt and pepper to taste
Directions:
Roast carrots in oven at 350 degrees for 15-20 minutes. Mix with mesclun lettuce and avocado.
Dredge leeks in flour and deep fry them (aka frizzled leeks). Sprinkle on top of salad.
In a small bowl, mix olive oil, lemon juice, salt and pepper. Pour over salad and serve.