Bitter Herbs Salad Recipes

BITTER HERBS SALAD

Steps:

• Wash and dry the romaine lettuce leaves and break into medium pieces. Separate the radicchio leaves and cut into medium pieces. Rinse and dry the endives and slice crosswise about 3/4 inch thick. Toss together all of the greens, the celery and the scallions in a large salad bowl and sprinkle the herbs over the top.
• Skin the garlic clove, cut in half and remove green shoots. Place in a mortar and pestle with a generous pinch of salt and mash to a paste. Work in the lemon juice and then the olive oil. Taste and adjust salt. Transfer to a jar until ready to serve the salad.
• Just before serving, shake the dressing in the jar, pour over the salad and toss.

BITTER-GREENS SALAD

Steps:

• In a large bowl, whisk together vinegar, oil, and sugar. Season with salt and pepper. Add greens and toss just before serving.

HERB SALAD

Steps:

• In a blender or food processor, combine the vinegar, mustard, honey, salt, and pepper until well mixed. With the machine running, gradually add the olive oil until the dressing is smooth and creamy. Set aside.
• In a large bowl combine the herbs, arugula, and fennel. Season with salt and freshly ground black pepper. Toss the salad with enough dressing to coat. Sprinkle with edible flowers and serve.

FRESH HERB SALAD WITH FETA, TOASTED CHICKPEAS, AND WARMING SPICES

Steps:

• In a large flat-bottom sauté pan or cast-iron skillet, heat olive oil over medium heat and swirl to cover the bottom of the pan. Place the lemons cut side down close to the edge of the pan.
• Add garlic, followed by chickpeas in the center of the pan and spread them out in a single layer. Season with salt, pepper, paprika, and cumin. Stir gently to well coat the chickpeas and allow them to toast, for about 2 minutes. The lemons should be blackened at this point. Remove them from the pan using tongs and set aside to cool.
• Switch heat to low. Stir in feta and drizzle with hot chili oil. Combine well and remove from heat.
• To assemble one serving, place a handful of mixed fresh herbs on a serving plate, top with the chickpeas and feta mixture. Squeeze the juice from one half-blackened lemon on top of the salad. Enjoy!

SALAD OF BITTER GREENS AND ORANGES

Steps:

• Combine lemon juice, shallot, thyme, and orange peel in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature and whisk to combine before using.)
• Combine greens, green onions, radishes, and dill in large bowl. Toss with enough dressing to coat. Add oranges; toss again and serve.

ALL-STAR HERB SALAD

Steps:

• In a large, shallow salad bowl, whisk together the vinegars and salt. Whisk in the oil and pepper. Taste for seasoning. Add all the herb leaves and toss to evenly coat the greens with the dressing. Taste for seasoning. Serve in small portions as an accompaniment to roast chicken or grilled or poached fish.
• Variation:
• The dressed salad can also be placed-open-face-sandwich fashion-on top of grilled bread that has brushed with olive oil.