Here is an Italian version of a mixed greens and herb salad that has been popular in most hot climes since the beginning of time.
Use field grown greens, and wild organic edible flowers and wild plants, whatever is growing locally to you, at any time/season.
PLEASE DO NOT WASTE YOUR MONEY ON BAGGED MINI GREENS..these are mainly grown under glass and are forced so they are not as nutrient dense as field grown.
Prepare all the salad greens as in THE GREAT GRANNY Diet book
for 4 servings:
6 cups leafy greens, and torn into bite sized pieces
(arugula, spinach, radicchio, purslane, curly endive spring dandelion, spring nettle, mint, sorrel, valerian, lettuce)
1 cup minced fennel bulb and fronds
1 cup minced scallions use green and white
1 cup minced parsley
1 cup minced mint
1/2 cup minced chives (optional)
Place everything into a clean non-metal bowl, dress the salad and serve immediately.
Dressing:
2 cloves garlic smashed and minced with 1/4tsp sea salt
1/2 cup extra virgin olive oil
1 tbsp prepared mustard Dijon is fine
1 tsp honey or agave syrup
juice 2 lemons or limes
fresh cracked black pepper to taste
Whisk everything together in a bowl and dress the salad at the table and serve immediately at room temp.
No comments:
Post a Comment