Daisy Ryan's Lunch Salad

Written by: Daisy Ryan

Time: 15 minutes

SERVINGS: 4-6

Alive Extra Virgin Olive Oil

Versatile, grassy flavor for daily drizzling or drinking Add to Cart
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Parasol Champagne Vinegar

Navel and valencia orange infused vinegar Add to Cart
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After several months of cooking for ourselves, we on Team Brightland have hit a bit of a lunch rut. In honor of back to school season, we are featuring delightful lunch recipes to bring some joy back into your daily routines. Chef Daisy Ryan has shared a wonderful, bright Lunch Salad with us using Parasol Champagne Vinegar.

Daisy Ryan is the chef & owner of Bell’s, a French / West-Coast bistro in Los Alamos, CA. Her simple yet refined cooking recalls that of neo-bistros in France stemming from her time working in New York, Los Angeles & Austin. She was named a Food and Wine Best New Chef in 2020.

Ingredients

• 1 head of butter lettuce
• 2 lbs pluots (or other firm stone fruit)
• 1 lb sungold tomatoes (or other sweet, larger sized cherry tomato)
• 4 avocados
• 1/2 cup basil, torn
• 1/4 cup mint, torn
• 1 cup chèvre goat cheese
• 1/2 cup chopped pistachios, roasted
• 1/4 cup black sesame seeds
• 1/2 cup pumpkin seeds, raw or roasted
• 1 T nutritional yeast
• 3/4 cup Brightland Parasol Champagne Vinegar
• 1/2 cup Brightland Alive Extra Virgin Olive Oil

Instructions

1. Separate and set aside butter lettuce.
2. Combine vinegar, oil and nutritional yeast in a container with a lid and shake vigorously to combine. Reserve.
3. Find a large mixing bowl to add ingredients to. Remove stone fruit from their pits using a serrated knife to cut it into 1/8 in slices and add to bowl.
4. Cut tomatoes in halves or quarters depending on their size and add to bowl.
5. Add torn herbs and butter lettuce to bowl and dress with desired amount of vinaigrette, season with salt and pepper, and toss to coat ingredients. Do this just before serving so fruit doesn't begin to weep and lettuce doesn't wilt.
6. Using either a large platter or individual bowls, place butter lettuce randomly around vessel. Then spoon tomatoes and stone fruit mixture gently over lettuce.
7. Next open your avocados, remove pits, and using a teaspoon scoop out chunks of the avocado and place randomly over the top of the salad. Salt individual pieces of avocado.
8. Take chèvre cheese and crumble over the top of the salad. Top with nut/seed mixture sprinkled around the top.
9. Finish by drizzling Brightland Alive Extra Virgin Olive Oil for a little shine and add finishing salt and pepper.