Spring Salad with Green Goddess Dressing
Using therapeutic oils for flavor enhancing is a great way to bump up flavors. Chef Greg Prososki, CEC shares two of his recipes using therapeutic grade oils from Do Terra oils which is based here in Utah.
Ingredients
Green Goddess Dressing:
1/3 cup buttermilk
1/3 cup mayo
2 anchovy fillets
5 drops Doterra lemon oil
¼ cup Chives
¼ cup parsley
2 cloves garlic
1 teaspoon salt
For the Spring Salad:
¼ cup olive oil
4 drops Doterra Tangerine oil
2 oz. broccoli rabe
2 oz. pak choy
2 oz. arugula
2 oz. mustard greens
Instructions
1
For the Green Goddess Dressing: Add all of the ingredients into your blender and blend until combined.
2
Store in an air tight container in the fridge until ready to use. Keeps for two weeks.
3
For the Spring Salad: Place the broccoli rabe and pak choy in a large bowl and toss with the oils and lightly grill.
4
Transfer the grilled greens back to the bowl and add the remaining greens. Toss all together. Pour on dressing, serve and enjoy!
Tags:
Chef BryanChef Greg PrososkiCooking with Chef BryandoTerraGreen Goddess DressingOils as FlavorsSpring SaladTherapeutic Oils
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