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Bitter Greens Salad with Lemon Vinaigrette #ImprovCookingChallenge


Welcome to the April 2020 Improv Cooking Challenge. Somehow I missed March. Whoops. This group is headed up by Nichole of Cookaholic Wife. And I haven't been very consistent, take last month as an example, but I love the idea of the group, so I will try to be better in the coming months.


The idea behind Improv Cooking Challenge: we are assigned two ingredients and are challenged to create a recipe with those two things. This month's items: lettuce and lemons. Here's what the crew is sharing...
Bitter Greens Salad with Lemon Vinaigrette

Bitter Greens
  • 2 small heads endive, thinly sliced on the bias
  • 1 small head little gems lettuce, thinly sliced on the bias
  • 2 C loosely packed herb leaves (I used oregano, mint, rosemary, thyme, and tarragon)

Lemon Vinaigrette
  • ½ C freshly squeezed lemon juice
  • ⅓ C olive oil
  • ¼ C balsamic vinegar
  • 1 T whole grain mustard
  • 2 garlic cloves, crushed and minced
  • 2 T organic maple syrup
  • freshly ground salt
  • freshly ground pepper



Lemon Vinaigrette
Place all of the ingredients, except the salt and pepper, into a lidded mason jar. Shake to emulsify. Season to taste with salt and pepper. This will make more than you need for this salad, but it will keep for at least two or three days. Just shake before using each time.

Bitter Greens
Place all of the greens into a mixing bowl. Just before serving, toss in as much of the vinaigrette as you need to completely coat the greens. Season to taste with more salt and pepper, as needed. 

Comments

  1. This bitter greens salad will be a perfect accompaniment on Good Friday. Thanks Cam.

    ReplyDelete
    Replies
    1. This was really good with lamb. I can't wait to make it again.

      Delete
  2. I love all the fresh herbs you use here, such a delightful springy recipe.

    ReplyDelete
    Replies
    1. Thanks, Jules. I love the combination of bitter and tangy.

      Delete
  3. What a beautiful fresh side!

    ReplyDelete

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