From Our Food and Drink Archives

Autumn Greens with Honey-Lemon Drizzle

Freshly picked, flavourful and sturdy greens combine beautifully with the zing of lemon and the sweetness of honey. Use one type or a combination of spinach, arugula, radicchio, romaine, baby beet greens and escarole. Or try your favourite salad greens along with the cabbage for lovely flavour and texture contrast.



½ tsp (2 mL) finely grated lemon zest
2 tbsp (30 mL) freshly squeezed lemon juice
2 tbsp (30 mL) white wine vinegar
1 tbsp (15 mL) liquid wild honey
1 tsp (5 mL) grainy mustard
¼ tsp (1 mL) salt
Pinch freshly ground pepper
⅓ cup (80 mL) grape-seed or mild olive oil



3 cups (750 mL) shredded Savoy cabbage
½ cup (125 mL) hazelnuts
6 cups (1.5 L) mixed salad greens
Sea salt and freshly ground pepper to taste


  1. For dressing, whisk together lemon zest, lemon juice, vinegar, honey, mustard, salt and pepper. Gradually whisk in oil until blended. Set aside.
  2. For salad, combine cabbage with ¼ cup (60 mL) dressing. Cover and refrigerate remaining dressing until serving. Let cabbage stand for at about 1 hour, until slightly wilted or refrigerate, covered, for up to 24 hours).
  3. Heat a dry skillet over medium heat. Add hazelnuts and toast, shaking pan constantly, for about 5 minutes, until fragrant and skins start to crack. Transfer to a clean towel and let cool slightly. Rub off skins. Coarsely chop hazelnuts and let cool completely.
  4. To serve, drain off any excess liquid from wilted cabbage. Whisk reserved dressing. Place cabbage in a bowl with mixed greens, drizzle dressing overtop and toss to coat. Divide cabbage and greens among serving plates. Sprinkle with hazelnuts, and season with sea salt and pepper.
Serves 6


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