Blog/ Creative Salads

Bitter Greens Salad with Roasted Fennel and Lemon Mustard Dressing

Bitter Greens Salad

Recipe by Jennifer-JuneCourse: Creative Salads
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

In episode 3 of Sweet Vegan Spills the Tea podcast I mentioned the benefits of adding digestive bitters to your day, and I also wrote a blog post about it [here…] This Salad is a brilliant way of adding digestive bitters to your diet without having to buy or make a tincture. I made this with ingredients I happened to have in the house but feel free to add or swap out for other bitter greens if you prefer. Radicchio and Dandelion would be beautiful additions also.

Ingredients

  • Salad
  • 8 (or more if you like – you’ll have more than enough dressing) cups of bitter greens. I used baby arugula, mustard greens, upland cress, fennel, and endives.

  • Dressing
  • 1-2 tablespoons red wine vinegar

  • 1 teaspoon agave

  • 1/3 – 1/4 cup extra-virgin olive oil

  • 2 teaspoons lemon zest

  • 3 Tablespoons lemon juice

  • 1 tablespoon finely minced shallot

  • 1 1/2 tablespoons Dijon mustard

  • 1 clove grated garlic

  • salt and freshly ground pepper to taste

Directions

  • wash, pat dry and combine the greens.
  • Combine the dressing ingredients well.
  • Toss salad with as much of the dressing as you like – as I said you will have leftovers.
  • Eat immediately before a main meal to benefit from the digestive properties.

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