[Recipes
Seasonal Mix Salad with Semi-Dried Apricot and Rye Toast with Cheddar
TWIST inside the Mandarin Oriental Hotel is offering a refreshing seasonal mix salad with semi-dried apricots and rye toast.
| Serves: | 1 | Vegetarian: | Yes |
|---|---|---|---|
| Preparation Time: | 01:00 |
Cuisine: | French |
| Difficulty: | Easy | Meal Type: | Lunch |
| Main Ingredient: | apricots | Dish Type: | Salad |
| Main Cooking Method: | No Cook | Season/Occasion: | Summer |
Recipe
Ingredients
- - Seasonal organic mesculin salad
- - Semi-dried apricot
- - Rye bread
- - Aged California cheddar
- - Extra-Virgin olive oil
- - Lemon
- - Salt
- - Pepper
Directions
A few hours in advance or the day before, cut semi-dried apricot in half through the vertical axis and freeze. Thinly slice the rye bread and toast in a broiler or toaster oven. Top the rye toast with thinly sliced cheddar when it is golden brown and still warm. In a bowl, toss the mesculin salad with extra virgin olive oil, lemon juice, salt and pepper to your taste. Assemble the salad in a bowl and top with the frozen apricots and warm cheddar rye toast.