Lemon Honey Salad Dressing, Micro Greens
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I originally brought you this lemon honey salad dressing in 2010. I have since redone the pictures, featuring Pinky’s Micros purchased at the farmer’s market in Nashville area.
I have a confession to make. When I got married, I had to do what Retro Rose did to my father, and wean my husband off the bottle.
I am referring to bottled salad dressing. For a while, he still ordered ranch dressing in restaurants, while I said not a word. But, each night, I would place before him a large bowl of salad greens with just the right oil and vinegar combination. He came to enjoy these salads so much, that he does what I do and saves it for dessert.
This salad is more about the dressing, although it’s shamefully simple. Extra virgin olive oil, local honey and fresh lemon juice. Is this even worthy of a blog post?
Yes, and I’ll tell you why. Salad is a smart way to finish a meal. I grew up being told the salad was the best part of the meal and something we saved for the end. I think the Italians understand the digestion process better than we Americans do. A protein and starch main course, often needs something to change directions, and the acid from the dressing does just that. It makes so much sense as far as balancing our palates and our stomachs.
The salad is THE most creative way to express the combination of fat, acid and salt, supported, of course, by a delicious green lettuce or red lettuce, or in this case micro greens that look like a bouquet.
What are Microgreens?
Microgreens are tiny vegetables that have just developed their first leaves. You can see some red and garnet amaranth mixed in with other greens. They are beautiful and are a super food because of their nutrition density.
We bought our first microgreens when my husband thought they looked interesting. This is not just the result of good food at home, but our many trips to the farmer’s market, where very often less familiar foods look friendly.
I’m also using local honey, and thought it would be nice to combine the two in a very delicate and subtle way.
The Process
This is not much of a recipe as an idea to explore. Local honey, fresh lemon and olive oil together are wonderful on tender greens, fresh fruits or even cottage cheese.
More Salad Dressings from Spinach Tiger
- Blue Cheese Dressing
- Taco Salad Dressing
- Remoulade
- Red Wine Shallot Vinaigrette
- Apple Cider Vinaigrette
- Maple Vinaigrette
- Sesame Ginger Salad Dressing
- Blackberry Lemon Vinaigrette
- Green Goddess Dressing
- Buttermilk Ranch Dressing
- Orange Walnut Vinaigrette
Lemon Honey Salad Dressing, Micro Greens
Ingredients
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoon honey
- 3 tablespoon olive oil
Instructions
- Blend honey and lemon juice together.
- Slowly whisk in olive oil
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Such a great basic recipe!
your website sucks!!!! you can’t read it!!!!
will definitely try this one of these days. been looking for this kind of simple dressing lately. thanks for sharing! 🙂
Wow, this piece of writing is nice, my sister is analyzing these things, therefore I am going to let
know her.
Just put this on a sweet salad with lettuce,tomatoes,onion thinly grated cheese & thinly grated carrots Absoutly beautiful,thank you, simple yet easily adapted to become more elegant
I just put this on a spinach, pear, roasted beet, goats cheese and walnut salad. Fantastic light dressing for my salad. YUM!!!
This is soo yummy! Looking forward to experimenting with adding things to it…
This is a great basic lemon vinegrette! For my tossed salad with grapefruit and sunflower seeds, I added a little maple syrup, white pepper and a pinch of salt.
Thanks!