|8 ea.||Eggs, large, hard boiled|
|1 cup||Red quinoa|
|1 pint||Cherry tomatoes|
|1 cup||Dried cherries, plumped in hot water|
|1 cup||Mint, stemmed|
|2 cups||Arugula, stemmed|
|2 cups||Watercress, stemmed|
|1 cup||Almonds, toasted|
|1 1/2 cups||White beans, drained and rinsed|
|2 ea.||Avocado, pitted and cubed|
|as needed||Fresh ground black pepper|
|For Preserved Lemon Vinaigrette|
|2 tbsp.||Shallot, minced|
|3/4 cup||Olive oil|
|2 tbsp.||Lemon Juice|
|2 tbsp.||Apple cider vinegar|
|1 tsp.||Dijon mustard|
|1/4 tsp.||Chile de arbol, seeded, crushed|
|2 Tbsp.||Lemon, zest of preserved lemon peel, minced|
Makes: 8 portions
Nutrition Information Per Serving (Salad without dressing) —
Total fat: 23g
Saturated fat: 3.5g
Nutrition Information Per Serving (1 Tbsp. Salad Dressing: 15g ) —
Total fat: 9g
Saturated fat: 1g
For the quinoa: Bring quinoa and 2 cups of water to a boil in a medium saucepan. Cover, reduce heat to low, and simmer until quinoa is tender, about 8 to 10 minutes. Remove pan from heat and let sit for 15 minutes. Fluff quinoa with a fork; transfer to a large bowl.
For the cherry tomatoes: Prepare a grill for medium-high heat. Grill tomatoes turning occasionally, until charred in spots and tomatoes begin to split, about 6 to 8 minutes. Remove and let cool to room temperature.
For the lemon vinaigrette: Purée shallot, oil, lemon juice, vinegar, mustard, honey, and chile in a blender until smooth. Place in a bowl and add the lemon zest and preserved lemon; mix to combine.
Assembly: Cut the hard boiled eggs into little wedges. Drain the cherries. In a small bowl, add the mint, arugula, watercress, and dried cherries, and toss with vinaigrette to taste. Mound some of the salad onto cold plates, and then sprinkle with the toasted almonds. Arrange the hard boiled eggs, cherry tomatoes, quinoa, white beans, and avocado artfully on top of the salad. Season with black pepper. Drizzle with vinaigrette and serve.