{"id":72469,"date":"2021-03-05T18:06:58","date_gmt":"2021-03-05T18:06:58","guid":{"rendered":"https:\/\/sweetvegan.net\/?p=72469"},"modified":"2021-03-05T21:32:26","modified_gmt":"2021-03-05T21:32:26","slug":"bitter-greens-salad-with-roasted-fennel-and-lemon-mustard-dressing","status":"publish","type":"post","link":"https:\/\/sweetvegan.net\/bitter-greens-salad-with-roasted-fennel-and-lemon-mustard-dressing\/","title":{"rendered":"Bitter Greens Salad with Roasted Fennel and Lemon Mustard Dressing"},"content":{"rendered":"
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Bitter Greens Salad<\/h2>Recipe by Jennifer-June<\/span>Course: Creative Salads<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

30<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

40<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

300<\/p>kcal<\/span><\/div><\/div><\/div>

In episode 3 of Sweet Vegan Spills the Tea podcast<\/a> I mentioned the benefits of adding digestive bitters to your day, and I also wrote a blog post about it [here…<\/a>] 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.<\/p>

Ingredients<\/h3>
  • Salad<\/strong><\/li>
  • <\/span>

    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.<\/span><\/p><\/li>

  • Dressing<\/strong><\/li>
  • <\/span>

    1-2 tablespoons red wine vinegar<\/span><\/p><\/li>

  • <\/span>

    1 teaspoon agave<\/span><\/p><\/li>

  • <\/span>

    1\/3 – 1\/4 cup extra-virgin olive oil<\/span><\/p><\/li>

  • <\/span>

    2\u00a0teaspoons lemon zest <\/span><\/p><\/li>

  • <\/span>

    3 Tablespoons lemon juice<\/span><\/p><\/li>

  • <\/span>

    1 tablespoon finely minced shallot<\/span><\/p><\/li>

  • <\/span>

    1 1\/2 tablespoons Dijon mustard<\/span><\/p><\/li>

  • <\/span>

    1 clove grated garlic<\/span><\/p><\/li>

  • <\/span>

    salt and freshly ground pepper to taste<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • wash, pat dry and combine the greens.<\/li>
    • Combine the dressing ingredients well.<\/li>
    • Toss salad with as much of the dressing as you like – as I said you will have leftovers.<\/li>
    • Eat immediately before a main meal to benefit from the digestive properties.<\/li><\/ul><\/div>