Assorted Greens with Citrus, Olives, Walnuts and a Lemony Herb Vinaigrette from Visiting Chef Jill Nussinow - Rancho La Puerta

Assorted Greens with Citrus, Olives, Walnuts and a Lemony Herb Vinaigrette from Visiting Chef Jill Nussinow

Jill Nussinow, known as The Veggie Queen, might also be the vegetable whisperer. She creates recipes and dishes that coax surprising flavors and textures out of vegetables with a fun, flavorful twist. Take this easy salad, Assorted Greens with Citrus, Olives, Walnuts and a Lemony Herb Vinaigrette; the peppery flavor of arugula dances with citrus and both are better for it. She adds walnuts for a bit of crunch, then to tops it off with the tartness of the vinaigrette. This is a refreshing and easy salad for summer.

Serves 4 to 6

Ingredients

3 cups arugula, washed and dry

2 cups endive, chopped

1 cup frisee, washed and dried

¼ cup sliced pitted Kalamata olives

1/3 cup walnuts, toasted

2 blood or regular oranges, zested and cut into sections

3 lemons, zested and juiced

2 tablespoons grapeseed, pure sesame, or other neutral oil

1 teaspoon tamari, soy sauce, Bragg Liquid Aminos, or ¼ teaspoon salt

3 to 4 tablespoons finely chopped Italian parsley, lemon verbena, and chives

Pinch of sweetener, to taste

Freshly ground black pepper

Directions

  1. Combine the greens in a bowl and toss together. Chill until ready to serve.
  2. To make the dressing, combine the lemon juice and zest, oil, tamari, and fresh green herbs. Blend in a small food processor or blender, adding a couple of tablespoons of water or broth if the mixture is too acidic, and a pinch of sweetener.  Taste with the greens.
  3. When ready to serve, add the olives and walnuts and combine. Top with the sectioned oranges. Drizzle with dressing right before serving.
  4. Add freshly ground black pepper to the salad, if desired.

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