The Best Home Grown Green Salad With Orange Mustard Dressing
This is a recipe for a proper crisp, green leaf salad with tangy orange mustard dressing. The green leaves are from partly our tiny garden, healthy grown up purple basil (Basil Rosso) and bloody dock which I planted when they were babies from Arche Noah. And the others, lettuce and rocket salad (Arugula/Rucola) are grown and delivered by local farmers near Vienna, Food Coops in Vienna. These healthy green guys make whole dish shine and simply tasteful.
I know everyone can make the green salad as it’s a simple side dish with the exact opposite of complication, just wash, dress, and toss in a bowl. But with this special orange mustard dressing, I found in Ramsa-Wolf blog page, this normal green salad can be a main for quick and healthy lunch or a great appetizer with a slice of freshly baked bread.
All Kinds of Green
Ingredients for the Sauce
This is a recipe for a proper crisp, green leaf salad with tangy orange mustard dressing.
- 1 lettuce
- 1 bunch of purple basil (Basil Rosso)
- 1 bunch of rocket salad (Arugula/Rucola)
- 1 bunch of bloody dock
- 1 tbsp orange mustard (I used the Ramsa-Wolf Orangensenf)
- 3 tbsp balsamic vinegar
- 3 tbsp water
- 3 tbsp olive oil
- 1-2 tbsp honey
- 1 tsp salt
Clean green salad leaves and tears them if it’s necessary.
And prepare them in a big bowl.
For the sauce, pour all the ingredients into a sauce bowl.
Shake well until everything is well mixed.
Sprinkle over the leaves and mix well before serving.
The best and easy way to clean the salad leaves is put it in the cold water with few drops of vinegar and pinch of salt. After 15-30 mins, drain the water and rinse them with clean water.
Behind the Kitchen
Before you harvest leafy perennial herbs, water them the night before you intend to harvest. That way, your herbs will have time to soak up all the delicious water and your leaves will last long after you harvest. They are best when harvested in the late morning.
You can find more tips here: How & When To Harvest Herbs
Tips for Being Green
+ Well, it’s already being much green here 🙂 but, I have a tiny little tip for being greener. After taking all the leaves of lettuce, you can set the end of lettuce on its base in a glass with 1-2 cm of water, and place it in sunlight, change the water every day. After a week, some new leaves should come out from the center, and roots should be forming, then you can transfer it to the soil. You can find the original post about growing vegetables from scraps here: How To Turn Your Vegetable Scraps Into Vegetables Again