Italian Greens and Herb Salad

Name: Italian Greens and Herb Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 4 Belgian endives, thinly sliced crosswise; 0 teaspoons freshly ground black pepper, plus more for seasoning; 177 milliliters (lightly packed) fresh basil leaves, torn into bite-size pieces; 1 teaspoon honey; 237 milliliters pitted kalamata olives, halved; 59 milliliters fresh lemon juice; 2 teaspoons grated lemon peel; 118 milliliters olive oil; 237 milliliters (lightly packed) fresh Italian parsley leaves, coarsely chopped; 1 head romaine lettuce, coarsely chopped; 1 teaspoon salt, plus more for seasoning

Italian Greens and Herb Salad might be just the Mediterranean recipe you are searching for. Watching your figure? This gluten free and dairy free recipe has 101 calories, 2g of protein, and 8g of fat per serving. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 6. It works well as a hor d'oeuvre. From preparation to the plate, this recipe takes around 20 minutes. A mixture of olive oil, salt, parsley leaves, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Watch how to make this recipe.

Blend the lemon juice, lemon peel, honey, 1 teaspoon of salt, and 1/4 teaspoon of pepper in a blender. With the machine running, gradually blend in the oil.

Ingredients you will need

Lemon Juice

Lemon Peel

Pepper

Honey

Salt

Cooking Oil

Equipment you will use

Blender

Toss the lettuce, endive, olives, parsley, and basil in a large bowl with enough dressing to coat. Season the salad with more salt and pepper, to taste, and serve.

Ingredients you will need

Salt And Pepper

Lettuce

Parsley

Endive

Olives

Basil

Equipment you will use

Bowl

Equipment

Blender

Bowl

Ingredients

Servings:

Belgian endives, thinly sliced crosswise 0teaspoons

freshly ground black pepper, plus more for seasoning 177milliliters

(lightly packed) fresh basil leaves, torn into bite-size pieces 1teaspoon

honey 237milliliters

pitted kalamata olives, halved 59milliliters

fresh lemon juice 2teaspoons

grated lemon peel 118milliliters

olive oil 237milliliters

(lightly packed) fresh Italian parsley leaves, coarsely chopped 1head

romaine lettuce, coarsely chopped 1teaspoon

salt, plus more for seasoning

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Maison Noir Knock on Wood Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.

Maison Noir Knock on Wood Chardonnay

2013 Knock On Wood is made from 100% Chardonnay, all stainless-steel and no malolactic fermentation. Procured from hillside vineyards in Yamhill-Carlton AVA, reminiscent of the grand crus of Burgundy's Cote d'Or. It benefited from a very long and cold fermentation - almost two months - resulting in a lean and mean wine with perfume of honeydew melon and pear surfing huge waves of minerals, bringing a nice tide of racy starfruit to the finish.