Remove the foil and continue baking, uncovered, for another 20-25 minutes to reduce the liquid and brown the top
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Ambitious Kitchen Cookbook 125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day Everything Spring Green Salad with Lemon Basil Vinaigrette Ingredients 6 cups organic spinach head red or green cabbage, shredded 1 cup microgreens (or alfalfa sprouts) cup frozen peas, thawed 1 cup cherry tomatoes, halved or quartered 2 persian cucumbers, sliced or roughly chopped 3 radishes, trimmed and chopped or sliced cup pickled red onions OR very thinly sliced raw red onion cup pitted Castelvetrano green olives, halved 1 medium ripe avocado, sliced or chopped 4 ounces crumbled feta or crumbled goat cheese cup roasted and salted pistachios cup roasted sunflower seeds Kosher salt and freshly ground black pepper For the lemon basil vinaigrette: cup fresh lemon juice cup olive oil 1 garlic clove, minced 1 teaspoon dijon mustard 1 teaspoon honey or sugar 4 basil leaves, finely chopped Freshly ground salt and black pepper, to taste Instructions To make the basil lemon vinaigrette: Whisk together all vinaigrette ingredients in a small bowl until well combined and emulsified
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