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
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
- Combine the greens in a bowl and toss together. Chill until ready to serve.
- 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.
- When ready to serve, add the olives and walnuts and combine. Top with the sectioned oranges. Drizzle with dressing right before serving.
- Add freshly ground black pepper to the salad, if desired.