Week 25 recipe- Organic Garden Salad

Ingredients for the dressing

1/4 cup organic extra-virgin olive oil

2 tablespoons organic red wine vinegar

1 free-range egg yolk

1 tablespoon organic lemon juice

2 tablespoons grated parmesan cheese

1/4 teaspoon pink Himalayan salt

1/2 teaspoon dried Italian seasoning

1/4 teaspoon dried organic basil

1/4 teaspoon freshly cracked black peppercorns


Ingredients for the salad

10 ounces organic salad greens

1/4 red onion, thinly sliced

4 small pickled organic peppers, such as pepperoncini

1 small, organic vine-ripened tomato, quartered

1 small red apple, sliced thinly

1 medium-sized red radish, sliced into medallions

2 tablespoons sliced organic black olives

2 tablespoons organic capers

1/2 cup large croutons

1/2 cup crumbled feta cheese


Pour olive oil, red wine vinegar, parmesan cheese, egg yolk, lemon juice, salt, and spices into a food processor and blend until thoroughly combined.

Combine the salad greens, peppers, apple and radish slices, feta cheese, capers, olives and croutons in a large bowl.

Drizzle salad with dressing and then toss to coat thoroughly. Let the salad stand for five minutes before serving.