Behind the Scenes with Many Kitchens

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Below is our mixed leaf and herb salad photographed “al fresco!”



It’s incredible what a little cropping can do.



Here’s to the merits of resourcefulness. Below, get the recipe for this delicious salad. Make sure to wash your lettuce before eating!



Mixed Leaf and Herb Salad with Honey Mustard Vinaigrette
Serves 4


(A mix of leaves and herbs – I like the following:)

Romaine Hearts

Belgian Endive







1 garlic clove (peeled and smashed)

½ cup Extra Virgin Olive Oil

1 tablespoon lemon juice

1 teaspoon Catskill honey

1 teaspoon of Dijon mustard

Salt and freshly ground black pepper



1. Mix all the dressing ingredients in a bowl and let rest for at least an hour. When ready to dress the salad, strain out the garlic.

2. Wash all the leaves and cut into bite seize pieces.

3. Dry and leave in fridge to crisp up for at least 30 minutes.

4. When ready, toss the salad with the dressing and serve.

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