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Recipe Detail Page
Autumn Greens with Honey Lemon Drizzle
Autumn 2010
Fresh-picked, flavourful sturdy greens combine beautifully with the zing of lemon and the sweetness of honey. Use one or a combination of spinach, arugula, radicchio, romaine, baby beet greens and escarole or your favourite salad greens along with the cabbage for lovely flavour and texture contrast.
Serves 6
Dressing
½ tsp (2 mL) finely grated lemon zest
2 tbsp (25 mL) freshly squeezed lemon juice
2 tbsp (25 mL) white wine vinegar
1 tbsp (15 mL) liquid honey
1 tsp (5 mL) grainy mustard
¼ tsp (1 mL) salt
Pinch freshly ground pepper
⅓ cup (75 mL) grapeseed or mild olive oil
Salad
3 cups (750 mL) shredded Savoy cabbage
½ cup (125 mL) hazelnuts
6 cups (1.5 L) mixed leafy greens
Sea salt and freshly ground pepper
1. To make 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(50 mL) dressing. Cover and refrigerate remaining dressing until serving. Let cabbage stand for at least 1 hour or until slightly wilted(or refrigerate for up to 24 hours).
3. Heat a dry skillet over medium heat. Add hazelnuts and toast, shaking pan constantly, for about 5 minutes or until fragrant and skins start to crack. Transfer to a clean towel and let cool slightly. Rub off skins. Chop hazelnuts coarsely and let cool completely.
4. To serve, drain off any excess liquid from wilted cabbage. Whisk reserved dressing. Add cabbage in bowl with mixed greens, drizzle over dressing and toss to coat. Divide cabbage and greens among serving plates. Sprinkle with nuts and season with sea salt and pepper to taste.
Serves 6
