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Mixed Leaf and Herb Salad with Honey Mustard Vinaigrette

This is such a versatile salad since you can use whatever leaves and herbs you like. The slight sweetness of the dressing goes really well with a more bitter leaf like the radicchio. The salad works all year round and I serve it with a heavier dish like a lamb stew (recipe coming soon).


Mixed Leaf and Herb Salad with Honey Mustard Vinaigrette
Serves 4


Ingredients:

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

Romaine Hearts

Belgian Endive

Frisee

Radicchio

Dill

Chives


Dressing:

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


Method:

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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