I’m personally really, really psyched about today’s Summer Salad With Tea Vinaigrette recipe.
Like, this is me right now:
And here’s why:
- After this winter, anything with the words “summer” and “salad” in them has me feeling like a heart-eyed emoji.
- I’ve watched Top Chef (one of my many foodie TV obsessions) since since 1 (that dates me, I know), so, um, Gail Simmons? I bow to thee.
- Tea in a vinaigrette? Well, that sounds awesome.
- Pure Leaf Tea in said tea vinaigrette? That’s even more awesome. Because to go along with this recipe they sent us some of their new flavors, and, guys, if you love tea, you’ll love them. (I’m an unsweetened tea girl so Black tea with Lemon is my new fave, but I also enjoyed the new Pure Leaf Tea House Collection flavors: Sicilian Lemon and Honeysuckle, Wild Blackberry and Sage, Fuji Apple and Ginger.) Love!
But enough about me being all googly-eyed. Let’s get on to this delicious Summer Salad With Tea Vinaigrette by THE Gail Simmons!
- 1 bunch arugula, washed
- ½ pound snap peas, trimmed, stringed, cut in half on diagonal
- ¼ cup mint leaves, packed
- 2 ripe plums, sliced
- ⅓ cup roasted hazelnuts, coarsely chopped
- ½ cup goat cheese, crumbled (optional)
- For the vinaigrette:
- ½ tablespoon Dijon mustard
- 1 tablespoon cider vinegar
- 1 tablespoon Pure Leaf Unsweetened Black Tea
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon salt
- Freshly ground pepper, to taste
- Place arugula in a large serving bowl. Add snap peas and mint, and gently toss. Top with plums, nuts and crumbled goat cheese if desired.
- In a small bowl, whisk together the mustard, vinegar and tea. Add olive oil in a slow stream, whisking constantly to emulsify. Add salt and pepper, and combine.
- Drizzle vinaigrette over salad and toss to coat. Divide among four plates to serve.
So simple. So fresh. So delicious!
Have you ever used tea in a vinaigrette before? Gail, you just made my summer (salad) so much sweeter. —Jenn