Skip to main content

Herb Salad with Lemons #FarmersMarketWeek

By

Today we are kicking off a week of Farmers' Market-inspired recipes with Ellen from Family Around the Table and Christie of A Kitchen Hoor's Adventures coordinating. Thanks, ladies! I can't wait to have new recipes for all the items at the markets right now.


My recipe was inspired by some organic lemons. I had originally thought to roast the lemons for the dressing, because it add a smokiness. But I ran out of time. So that will have to be for another day. For now, here's the Monday’s Farmer’s Market Week Recipes...


Herb Salad with Lemons

This isn't even a real recipe. It's that easy. But it's one that I make all summer long and it just represents all the best of the market, in my mind!

Ingredients
  • 2 small heads endive, thinly sliced on the bias
  • 3 C loosely packed herb leaves (I used oregano, mint, rosemary, thyme, and tarragon)
  • 1 T freshly squeezed lemon juice
  • 3 T olive oil
  • freshly ground salt
  • freshly ground pepper

 rocedure
Just before serving, make salad by combining sliced endive and herbs in a large mixing bowl. Add lemon juice and oil and toss well. Season with salt and pepper, to taste.
Labels:

Comments

  1. Cindy KerschnerAugust 5, 2019 at 6:29 AM

    I never heard of roasting lemons but I might try to when I make this salad.

    ReplyDelete
  2. Colleen - Faith, Hope, Love, & LuckAugust 5, 2019 at 3:17 PM

    I'm a lemon fanatic...so this is pretty much calling my name!

    ReplyDelete
  3. A Day in the Life on the FarmAugust 6, 2019 at 8:22 AM

    Perfect side for whatever you are cooking up.

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Ki Ngombo = Okra

By
In honor of Mardi Gras, I searched for traditional recipes for gumbo...only to discover that there is no canonical recipe for gumbo. It seems there are as many recipes for gumbo as there are cooks!  The only two constants in a gumbo: variety and okra. The term 'gumbo' likely comes from an African dialect whose word for okra is ki ngombo .  Gumbos can have meat, seafood, just about anything.  In Mark Huntsman's "The History of Gumbo" he refers to written mentions of using muskrat and owl in gumbo recipes.  I embraced the unlimited potential of ingredients and opted for a combination of fish, chicken, pancetta, oysters, mussels, octopus, shrimp, and squid...and lots of okra!
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more