Sunday, August 4, 2019

Herb Salad with Lemons #FarmersMarketWeek

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!

  • 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

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.


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

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

  3. Perfect side for whatever you are cooking up.