Warm Lamb Salad with Mixed Greens
73
This salad deserves five stars. We made the salad with some leftover roasted lamb leg. The mint-basil dressing was terrific, and it went so well with the lamb. The salad had lots of great texture and flavour...
Ingredients
| Dressing | |||
| ½ | cup |
olive oil
|
|
| ½ | cup |
vegetable oil
|
|
| ½ | cup |
mint leaves
fresh, chopped |
* |
| ½ | cup |
basil
fresh, chopped |
* |
| ¼ | cup |
balsamic vinegar
|
|
| 2 | large |
shallots
halved |
* |
| 1 | teaspoon |
dijon mustard
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
sugar
|
|
| Lamb | |||
| 12 | ounces |
leg of lamb
meat, trimmed and sliced into 1 1/4 x 1/3 inches |
* |
| 7 | cups |
mixed salad greens
torn |
* |
| 9 | ounces |
artichoke hearts
|
|
| 1 | large |
sweet red bell peppers
julienned |
|
| 10 | ounces |
mushrooms
|
|
| ½ | cup |
mint leaves
fresh |
* |
| ½ | cup |
basil
fresh |
* |
| 1 | x |
basil
fresh for garnish |
* |
| 1 | x |
mint sprigs
for garnish |
* |
Directions
Blend first 10 ingredients in blender or processor until dressing is as smooth as possible.
(Can be prepared 1 day ahead. Cover and refrigerate)
Heat ¼ cup dressing in heavy large skillet over med -high heat.
Add lamb and cook, stirring frequently, about 3 minutes for medium-rare.
Drain.
Transfer to bowl.
Season with salt and pepper.
Combine greens, artichokes, bell pepper, mushrooms, ½ cup mint and ½ cup basil in bowl.
Add enough dressing to season to taste and toss gently.
Mound salads on plates.
Top with lamb.
Garnish with basil and mint sprigs.
