I recently got a huge box of veggies from Hawaii-Eco with a beautiful head of organic Kamuela lettuce from Ano’ano Farms. I wanted to eat it the day I got it because it looked so fresh. I paired it with a large and firm red tomato from Kawamata Farms and added some croutons and shredded Parmesan cheese on it. I made a quick vinaigrette for it that was inspired by the Sweet and Tangy Honey Vinaigrette recipe by RachelCooks.com that is perfect for a green salad. I used my salad dressing mixer that I got years ago from a Pampered Chef party. It is so easy to just add the ingredients into the container and mix away and just pour right from the mixer. Then when I’m done, I just throw it in the dishwasher for easy cleaning. This dressing is a mixture of balsamic vinegar, olive oil, honey (I used a locally made honey), Dijon mustard, and some salt and pepper. That is it.
This salad was the perfect side dish to go with our Moon and Turtle takeout — pappardelle with pancetta and kale, oyster sauce chicken wontons, mahi katsu sliders, and patatas bravas. Living Hilo Style in the best way with local eats.