Salad with Pesto Vinaigrette

Servings: 4
Prep Time: 10 minutes

Ingredients:

For the Dressing:
● 2 Dorot basil cubes
● 1 Dorot parsley cube
● 1 Dorot garlic cube
● 2 tablespoons lemon juice or white wine vinegar
● 1 teaspoon Dijon mustard
● 1⁄3 cup extra virgin olive oil
● 2 tablespoons grated Parmesan cheese (optional, for a richer pesto
flavor)
● 1⁄2 teaspoon kosher salt
● 1⁄4 teaspoon black pepper
● 1-2 tablespoons water (as needed, for desired consistency)

For the Salad:
● 4 cups baby arugula
● 1 cup sugar snap peas, thinly sliced lengthwise
● 1⁄2 cup snap peas, thinly sliced
● 1⁄3 cup radish, thinly sliced
● Shaved Parmesan cheese, for serving (optional)

Instructions:

1. Blend the Dressing:
In a mini blender or food processor, combine the softened herb cubes, vinegar
(or lemon juice), Dijon mustard, salt, and pepper. Blend, adding in the olive oil
a little at a time until emulsified. If it’s too thick, add 1-2 tablespoons of water to
loosen. Stir in the Parmesan and taste for seasoning.
Use immediately or store in an airtight container in the fridge for up to 5 days.
Shake well before using.

2. Assemble the salad:
In a large bowl, combine the arugula, snap peas, and sliced radishes.

3. Dress lightly:
Drizzle about half of the pesto vinaigrette over the salad and
gently toss. Stop. Taste a leaf. Does it need more? If yes, add a little more
vinaigrette, toss again, and taste once more.

4. Finish and serve:
Scatter the shaved Parmesan over the top. Give it one final
toss if needed and serve immediately.