Microgreens salad with garlic mustard vinaigrette

microgreens, from a variety of plants – arugula, mizuna, lettuces, radishes, etc.
romaine or red leaf lettuce
scallions or chives, finely chopped
pecans, roughly chopped
ricotta salata, optional or any other salty cheese you like

1/4 cup olive oil
1 clove garlic, minced
2 teaspoons dijon mustard
coarse sea salt and freshly ground pepper

To make the dressing, heat the olive oil over low heat and add the garlic. Cook the garlic for 5 – 7 minutes, until the garlic is very lightly turning brown, but don’t over cook it!! Remove from heat and let cool for a bit. Whisk in the mustard and salt and pepper to taste.

Wash and dry microgreens and lettuce (be careful with any flowers!). Rip lettuce into bite sized pieces and rip microgreens in half if they’re kind of long.

Toss the greens with the green onions and pecans. Drizzle with dressing and top with some shaved cheese and more coarse sea salt and pepper if you want.

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