Seasonal Salads from Fogo de Chao feature fresh, crisp greens, vibrant heirloom tomatoes, crunchy radishes, and zesty citrus vinaigrette, offering a refreshing and colorful blend of flavors and textures.
Equipments
- Salad spinner
- Chef’s knife
- Cutting board
- Mixing bowls
- Salad tongs
- Vegetable peeler
- Citrus juicer
- Whisk
- Measuring spoons
- Serving platter
Ingredients
- 5 cups mixed fresh greens (arugula, watercress, romaine, etc.)
- 1 cup heirloom tomatoes, sliced or wedged
- 4 radishes, thinly sliced
- 1 orange, segmented
- 1 lemon, juiced
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt, to taste
- Black pepper, to taste
Fresh, mixed greens like arugula, watercress, and romaine form the base of this salad, providing a crisp texture and vibrant color. Heirloom tomatoes and thinly sliced radishes add natural sweetness and crunch, while segmented orange and lemon juice contribute a zesty citrus brightness. Use freshly squeezed lemon juice and high-quality extra-virgin olive oil to enhance flavor depth. You can adjust the balance of Dijon mustard and honey to match your preferred level of tanginess and sweetness. This combination captures the essence of Seasonal Salads from Fogo de Chao in your own copycat menu.
Instructions
- Instructions:
- Wash and dry mixed greens using a salad spinner.
- Slice heirloom tomatoes and set aside.
- Thinly slice radishes with a sharp chef’s knife or vegetable peeler.
- Segment the orange and set aside.
- In a mixing bowl, whisk together lemon juice, olive oil, Dijon mustard, honey, salt, and black pepper to make the citrus vinaigrette.
- Place greens, tomatoes, radishes, and orange segments in a large mixing bowl.
- Pour the citrus vinaigrette over the salad ingredients.
- Gently toss with salad tongs until all the ingredients are evenly coated.
- Transfer the salad to a serving platter.
- Serve immediately.
Substitution
Seasonal Salads from Fogo de Chao copycat menu rely heavily on fresh, high-quality produce to capture authentic flavors. If heirloom tomatoes are unavailable, grape or cherry tomatoes provide a similar sweetness and texture. You can substitute radishes with cucumber slices or jicama for a comparable crunch. Citrus elements like orange segments can be replaced with grapefruit or mandarin oranges, depending on availability. Adjust the vinaigrette ingredients to taste if you need to modify sweetness or acidity levels based on your produce choices.
Tips
Make sure to thoroughly dry your mixed greens in the salad spinner to prevent a watery salad. Use a sharp chef's knife or vegetable peeler for clean, uniform slices of radishes, enhancing both texture and presentation. When whisking the vinaigrette, taste and adjust the balance of lemon juice, honey, and mustard to suit your preference. Toss the salad gently but thoroughly to evenly coat all ingredients without bruising delicate greens.
Nutritions
Seasonal Salads from Fogo de Chao provide a nutrient-rich combination of vitamins A, C, and K from fresh greens like arugula and watercress, enhancing immune support and bone health. Heirloom tomatoes and radishes add antioxidants and fiber, promoting heart health and digestion. The citrus vinaigrette made from lemon juice and olive oil offers healthy fats and additional vitamin C, aiding nutrient absorption. Your body benefits from this colorful salad's balance of fresh produce and wholesome fats for a refreshing, nutritious meal.
Storage
To maintain the freshness of your seasonal salad, store the mixed greens separately in an airtight container lined with paper towels to absorb moisture and prevent wilting. Keep the heirloom tomatoes, radishes, and orange segments in separate sealed containers in the refrigerator to retain their crispness and flavor. Prepare the citrus vinaigrette just before serving, as storing it mixed with the salad can cause the greens to become soggy.
Variation or Alternatives
You can experiment by substituting the orange segments with grapefruit or blood orange to add a different citrus twist to the salad. Swap mixed greens for baby spinach or kale for a nutrient boost and varied texture. Incorporate toasted nuts such as walnuts or pecans for added crunch and depth of flavor. Consider using a flavored olive oil like basil or lemon-infused to elevate the vinaigrette without altering the core recipe.
Allergies
Seasonal Salads from Fogo de Chao may pose allergy risks due to ingredients like mustard, citrus fruits (orange and lemon), and honey, which can trigger reactions in sensitive individuals. If you have allergies to these components or to pollen-related cross-reactivity with fresh greens like arugula or watercress, avoid consuming this dish. Always inform the restaurant about your allergies to ensure a safe dining experience.
Why this recipe?
Seasonal Salads at Fogo de Chao offer a fresh, vibrant combination of locally sourced ingredients that balance flavor and nutrition perfectly. You can enjoy unique, farm-to-table produce like roasted beets, mixed greens, and artisanal cheeses, creating an exceptional taste experience rarely found in casual dining. Replicating this salad at home allows you to customize freshness and quality while saving money without sacrificing gourmet quality. This dish highlights authentic, seasonal flavors that elevate any meal, making it a rewarding choice for salad enthusiasts.