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Behind the Scenes with Many Kitchens

Yum


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


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.

3 Comments

Debbie
Debbie

September 27, 2013

Well done! You (we) would never have known! xx

Valentina
Valentina

September 27, 2013

Thanks Frances!

Frances
Frances

September 27, 2013

Love this!!!
Genius and very creative :-).
Congratulations ladies.

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