Bitter Greens SaladCourse: Creative Salads
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.
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.
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
- 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.