GOURMET HERB SALADS

 

With National Pack Your Lunch Day on March 10th, why not impress your co-workers with gourmet salads which include herbs and edible flowers along with mixed salad greens for not only a unique taste sensation but also a colorful presentation especially in these canning jars.  Start with your dressing on the bottom, then layer the ingredients with the heaviest first and ending with fresh herbs or flowers at the top.

 

Here’s a super salad formula: Combine equal amounts of leafy vegetables with a root vegetable and a “fruit” or bulb vegetable.  Cut all into bite-sized pieces except tear the larger greens into pieces or leave to form a bed for the salad.  Finish with a garnish of herbs and edible flowers (all herb flowers are edible).

 

Examples of salad ingredients:

Root Vegetables: carrots, turnips, beetroot, and radishes

Bulb or 'Fruit' Vegetables: tomatoes, red and green peppers, fennel bulb, avocado, cucumber, cauliflower, celery, broccoli, mushrooms

Leaf Vegetables: lettuce, young dandelion leaves, red or white cabbage, micro greens, spinach, rocket, watercress, sprouts

Herbs: sweet basil, arugula, flat-leaf parsley, chives/garlic chives, salad burnet, spearmint, sorrel, chervil, cilantro, fennel and dill.

Another quick and easy way to add flavor is to use herbs in dressings and vinaigrettes.

HERBAL VINAIGRETTE
Mix together 3 parts olive oil to 1 part vinegar in a bottle then add 1tsp prepared mustard, 1 clove of garlic, crushed, chopped fresh herbs ( basil chervil, chives, dill seed, lemon bam, marjoram, rosemary, rocket, tarragon, thyme), salt and pepper.  Shake well.

 

 

"So whether you eat or drink, or whatever you do,

do it all for the glory of God"

I Corinthians 10:31