A Quick Lunch or Dinner Recipe
This salad is so tasty and so easy, the main part being the greens you choose.
A few weeks ago, I had a bruschetta salad at a restaurant, and I was so blown away by the fact they used parsley, cilantro, mint, and dill as the greens (along with some arugula). So I decided to do something similar for this salad: frisee, parsley, and cilantro.
Frisee is a fun little endive; it’s curly and kind of scratchy in the mouth. It’s slightly bitter, but with the right ingredients, it makes for a delicious salad. Filled with nutrients and very low in calories, frisee contains folic acid, vitamin A, and vitamin C. So, hey, why not try it?
I added broccoli, carrots, and cauliflower to this salad to fill me up, which is why I thought it would be a great choice for lunch.
The oil-based dressing is simple as well, with lemon/lime, maple syrup, red onion, and garlic. It’s sweet, which helps cut the bitterness of the frisee.
Ingredients (serves 2 to 3):
For the dressing:
1/2 cup of olive oil
1 lemon, juiced
1 lime, juiced
teaspoon of maple syrup
half of a medium red onion, chopped
garlic clove, chopped
salt and pepper to taste
Combine all ingredients and set aside for at least 15 mins, or until red onion softens.
For the salad:
1 head of frisee
1 bunch of parsley
1 bunch of cilantro
1 small head of broccoli
1/4 head of cauliflower
2 medium carrots
1/2 pint of grape tomatoes
-Start by chopping the broccoli and cauliflower into medium to small pieces. Slice the carrots into long, thin strips.
-Boil a pot of water and drop the broccoli, cauliflower, and carrots into it. Boil for 6 minutes then drain the water and let the vegetables cool. Or, to save time, consider using raw vegetables!
-Chop the frisee, parsley, and cilantro and add to a large bowl.
-Slice the radishes and halve the tomatoes. Add to greens.
-Add vegetables to salad and toss. Add the dressing, trying to add as much of the red onion without the oil. Toss and add oil to taste.
I made this delicious salad for dinner last night and realized I could easily save a bunch of it for lunch.
You know how it is with salad, once you add the dressing, you got about 10 minutes to start eating before the lettuce and greens begin to wilt. So, I took about a quarter of my salad (before adding dressing) and popped it in a tupperware for the next day. I also saved some of my dressing in a tiny tupperware for later. It was great, fresh, and filling.
A filling salad that uses herbs and maple syrup to create an intriguing and delightful lunch.