Bitter, Leafy Salad
Bitter, Leafy Salad - Salad
Servings6
Plan it in the app to put it on your week.
- Vegetarian
- Vegan
- Dairy Free
- Pescatarian
- Halal
- Egg Free
Steps
- 1Toss escarole, parsley, chives and tarragon together in a large bowl.
- 2To serve, whisk mustard and lemon juice together in a small bowl and season with salt and lots of black pepper. Spoon over lettuces and herbs, tossing to combine. Drizzle with olive oil and another seasoning of salt, pepper and more lemon juice if it needs.
- 3DO AHEAD: The lettuces and herbs can be combined in advance— just keep them either refrigerated or in a large bowl covered with a damp paper towel to prevent leaves from drying out.
- 4LEFTOVERS: I don’t love leftover salad, but honestly since this one is made of escarole, you *could* save it to wilt and eat with fried eggs the next day, or wilt into your turkey soup (you’re making turkey soup, right?)
Nutrition
- Calories
- 29kcal
- Protein
- 2g
- Carbs
- 4g
- Fat
- 1g
- Fiber
- 1g
- Sugar
- 1g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does bitter, leafy salad take to make?
About 0 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 6 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.