Mixed Greens and Roast Duck Salads with Lemon-Cream Dressing


For the Dressing
1 tsp grated lemon zest
2 tbsp fresh lemon juice
2 tbsp lemon yogurt
1/4 cup evaporated milk
2 tbsp extra virgin olive oil
sea salt
freshly ground black pepper
For the Salads
6 cups torn salads greens, such as a mix of Boston, romaine, and Belgian endive
1 cup chopped, cooked duck meat
1 shallot, thinly sliced
1 naval orange, peel and pith removed and cut into sections (Cut sections in half crosswise.)
1/4 cup shelled pistachios


To prepare the dressing, combine the lemon zest, juice, yogurt, and evaporated milk in a small bowl. Whisk in the olive oil and season with salt and pepper.
Toss the greens, duck, shallot, and 3 tablespoons of dressing in a large bowl. Divide among 2 dinner plates or 4 salad plates. Divide the orange sections and pistachios and scatter on top of the salads.
Drizzle each with the remaining dressing and serve.


Salads are a great way to use up leftover roasted meat. This recipe calls for cooked duck meat, but chicken or turkey breast will work just as well.

The salad comes together with a few simple ingredients that complement each other in taste and texture. Mixed lettuces, juicy, fresh orange, and crunchy pistachios are drizzled with a creamy, lemony dressing slightly sweetened with evaporated milk for a tasty finish.

Note: To remove the peel and pith from the orange, cut about 1/4-inch slices from the ends so that it will stand flat on a cutting board. Use a sharp paring knife to cut strips from top to bottom, slicing through the white pith to the orange flesh. Now you’re ready to section the orange by running the knife blade along the membranes separating the sections and gently puling them apart.


Makes 2 dinner salads or 4 side salads


Tuesday, December 27, 2011 - 3:37pm

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