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.
Micro greens 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.
And, amusingly, it was D.C. who said at the farmer’s market this weekend, “let get some of those micro greens; they look 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. Truth be told, if these micro greens weren’t locally grown by the nice lady at the friendly stand, I might pass them up, thinking they are only props for Top Chef dishes.
I had already picked up a jar of local honey, and thought it would be nice to combine the two in a very delicate and subtle way.
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.
Lemon Honey Salad Dressing, Micro Greens
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoon honey
- 3 tablespoon olive oil
- Blend honey and lemon juice together.
- Slowly whisk in olive oil
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Now that you have a honey lemon dressing, see where else it can go. Here it is poured over cottage cheese. Just add black pepper and you have a great high protein snack or lunch.
Drizzle on fruit, such as watermelon, pears, figs.