You’re invited into my kitchen and garden—where food, flavor, and hospitality come to life. 🌿✨
Join me and the incredible Maggie Rodriguez as we harvest fresh ingredients straight from the garden to create a vibrant Garden Salad with Annatto Oil Vinaigrette—a light, flavorful dish that celebrates seasonal produce and the magic of homemade meals.
From handpicked greens to our signature Domestic Gourmet Organic Annatto Oil – Aceite de Achiote, this garden-to-table moment is all about simple ingredients, bold flavors, and sharing food made with love.
🥗 Time for lunch from the garden!
Watch as we toss, drizzle, and serve up a fresh, beautiful meal—right from my home to yours.
Thank you to WFLA and the Daytime TV Show for capturing the heart of what I do. It’s an honor and a dream come true to share my passion for food, beverage, and hospitality with you all on screen.
iBuen provecho!
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Garden Salad with Annatto Oil Vinaigrette
Ingredients
Annatto Vinaigrette:
- 1 tbsp Domestic Gourmet Annatto Oil (Aceite de Achiote)
- 1 tbsp olive juice from a jar of Spanish olives
- 1 tbsp red wine vinegar
- ½ tsp fresh oregano
- ¼ tsp minced rosemary
- 1 tbsp finely grated Parmesan
- salt to taste
- fresh cracked black pepper to taste
Garden Salad with Annatto Vinaigrette
- 1 cup softened kale massage with a pinch of salt and a few drops of annatto oil
- 1 cup beet greens roughly chopped or hand torn
- 2 radishes julienned
- ½ cup sweet red pepper sliced and diced
- 2 tbsp fresh gandules (or canned, strained, and rinsed)
- 1 small roasted beet chopped
- 1 small tomato chopped
- 1 tbsp finely grated Parmesan
- Annatto Oil Vinaigrette to taste
Instructions
To Make the Annatto Oil Vinaigrette:
- In a small mixing bowl, pour in the annatto oil as your base.
- Slowly whisk in the olive juice and red wine vinegar, incorporating air as you whisk to create a light emulsion.
- Sprinkle in the oregano and rosemary, continuing to whisk gently to evenly distribute the herbs.
- Season with a pinch of salt and freshly cracked black pepper.
- Finish with the Parmesan, whisking one final time until well combined.
To Assemble The Salad:
- In a mixing bowl, combine softened kale, beet greens, radishes, sweet red pepper, gandules, roasted beet, and tomato.
- Drizzle with Annatto Oil Vinaigrette and toss gently to coat.
- Top with fresh grated Parmesan just before serving.
Pro Tip:
- Add your favorite protein to make this salad a main dish.
- Annatto Oil Vinaigrette also pairs well with grilled vegetables, roasted potatoes and sweet potatoe,s or as a marinade for chicken or tofu.
Notes
Nutrition
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