You know, I’m not quite sure why it’s called Jill’s Big Salad, but I order it almost every Tuesday at Fresco Santa Barbara. It’s such a great salad because its got a ton of texture and flavors. It’s crispy and creamy, sweet and tangy.
I’ve ordered it a million times now so I thought I would take a shot at making my own version. I can’t quite recreate the vinaigrette they use, so I decided to use my favorite vinaigrette by the Barefoot Contessa (below)
Here’s a snapshot of all the goodies for the salad:
I don’t have a real recipe for this salad . . . just use handfuls of all the goodies below. Toss them with a bunch of lettuce and shredded cabbage and drizzle on your favorite vinaigrette (I love Ina’s below):
- mesclun salad mix
- shredded cabbage
- snap peas (chopped)
- cherry tomatoes (halved)
- avocados (diced)
- garbanzos (drained)
- pumpkin seeds (pepitas)
- Parmigiano-Reggiano (shaved)
- dried cranberries/cherries
Ina Garten’s Vinaigrette: (sweet and tangy and orange-y.)
- 3 tablespoons good apple cider vinegar
- 1 teaspoon grated orange zest
- 2 tablespoons freshly squeezed orange juice
- 2 1/2 teaspoons Dijon mustard
- 2 tablespoons pure maple syrup
- Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2/3 cup good olive oil
All mixed and ready to eat.
A great salad to make on these hot summer days. Every bite is the perfect bite … yet every bite is so different. (No I’m not lighting incense over here.) This salad never gets boring, maybe that’s why I keep ordering it.
Until next Monday!