Edible San Diego

A Chef’s Recipe for Garden Chimichurri

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Photography by Lauren Di Matteo for Edible San Diego

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Photography by Lauren Di Matteo for Edible San Diego

Make this chimichurri the sauce for your sweet and savory salads

Chef Ryan Orlando styled this stunning salad for The Plot in Oceanside using plums from Sage Hill Ranch Gardens and tomatoes from the Plot Garden Project. It’s truly wondrous how delicious two ingredients can be when dressed with the right sauce.

That’s because the right sauce can make almost anything a dish.

Want to try making a cover salad for yourself? Here’s Orlando’s recipe for a garden chimichurri. While this recipe was designed to use up an assortment of herbs and greens from The Plot Garden Project, it might be exactly what you need to say goodbye to that bag of wilting salad mix in the back of the fridge.

Ingredients


  • 175 grams assorted garden herbs and greens
  • 3 Thai bird chilis
  • 80 grams pitted dates
  • 100 grams orange juice
  • 150 grams red wine vinegar
  • 30 grams garlic cloves
  • 20 grams salt
  • 300 grams neutral oil (like avocado)

Instructions

  • Place everything except the oil into a blender and start to blend on a low-medium speed. While blending, slowly add your oil until all is emulsified into a chimichurri consistency. 
  • Pair this dressing with tomatoes and plums, garnish with herbs and edible flowers if you have them, and enjoy.

Ryan Orlando