A bright and tart salad dressing balanced by the bitter of the endive and rounded out with the sweetness of the maple and iceberg. No additional crunch needed thanks to the crispy crunchy iceberg. Hemp hearts are a great addition for that nutty, protein element.
thinly chop the scallion. I do a very quick pickle with whatever pickle liquid I have in the fridge to cut the raw onion flavor. You can also soak the chopped scallions in water for a few minutes. Or neither if you prefer stronger raw onion flavor!
2
Thinly chop fennel fronds and dill (I do about 2 tbsp of each, but adjust to taste)
3
Chop iceberg and endive to salad sized pieces. Rinse. Spin dry.
4
Add all vinaigrette ingredients to jar and stir or shake until emulsified.
5
Combine all salad ingredients in large bowl and toss with dressings. Top with a healthy sprinkle of hemp hearts.
Ingredients
Iceberg
Endive
Scallions
Fennel Frond
Dill
Hemp Hearts
Maple & Mustard Vinaigrette
¼cupOlive Oil
Zest of 1 lemon
2tbspLemon Juice
2tbspApple Cider Vinegar
1tbspMaple Syrup
2tspDijon mustard
2tspwhole grain mustard
Salt to taste
Freshly ground black pepper to taste
Directions
1
thinly chop the scallion. I do a very quick pickle with whatever pickle liquid I have in the fridge to cut the raw onion flavor. You can also soak the chopped scallions in water for a few minutes. Or neither if you prefer stronger raw onion flavor!
2
Thinly chop fennel fronds and dill (I do about 2 tbsp of each, but adjust to taste)
3
Chop iceberg and endive to salad sized pieces. Rinse. Spin dry.
4
Add all vinaigrette ingredients to jar and stir or shake until emulsified.
5
Combine all salad ingredients in large bowl and toss with dressings. Top with a healthy sprinkle of hemp hearts.
Notes
Iceberg & Endive Salad with Maple Mustard Vinaigrette
AuthorErikaDifficultyBeginner
