Philly Eats Magazine_First Edition 2017

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RECIPIES GOOD HERB CHOICES FOR SALADS [ By Diane Floyd ] What herbs make good choices to liven up a salad? Where do we begin! Chives, cilantro, lemon balm, parsley, basil, thyme, dill, mint, sage, watercress, marjoram, oregano, fennel, rosemary, and tarragon are just the beginning. Chevril, peppermint, and lemongrass are other popular choices for herb garden enthusiasts. Lovage leaves are an under-appreciated herb that adds a spicy celery-like taste to a salad. Some herbs make a better addition to a dressing than to the actual salad due to their strong flavor. Consider grinding stronger herbs like rosemary or sage, then whisking the herb into a light vinaigrette dressing. Fennel may be too strong for some people to bite into, but when you grind or chop it, then add to an oil and vinegar dressing, the flavor mellows out just right. Other herbs like mint, cilantro, parsley, dill, and thyme can be sprinkled about the salad after chopping to bring out the flavor. Herbs aren’t just for your typical green salad and dressings, either. They can add delicious life to things like fresh-sliced tomatoes in balsamic vinegar, fruit salads, and sandwich spreads. Add fresh mint leaves to fruit salads, too. Create smooth, savory herb butter for basting grilled vegetables, meats, or even bread to go along with your salads. Think of all the traditional foods you prepare regularly and consider adding fresh garden herbs to make your dishes even better. A simple cucumber salad comes alive with a little fresh mint. Any potato salad will benefit from parsley, rosemary, and dill. Fennel is an especially good herb to add to roasted turkey, chicken, and pork, then serve the meat over a bed of mixed greens topped with a vinaigrette dressing with more fennel and you have layers of flavor that scream gourmet! Any time of year is the right time to consider planting an herb garden. With fresh herbs available right in your own kitchen or garden, you may be more incline to toss together a real honest-to-goodness salad featuring your fresh herbs. www.mealmakersinc.com 6 Philly Eats Magazine June 2017
Boston Lettuce with Herbs Ingredients ¼ cup extra-virgin olive oil Extra Virgin Olive Oil 4 teaspoons fresh lemon juice ½ teaspoon Dijon mustard Coarse salt and ground pepper 2 heads Boston or Bibb lettuce, torn into bite-size pieces ½ cup torn or chopped fresh herbs, such as parsley, tarragon, and chives Directions In a small bowl, whisk together olive oil, lemon juice, and mustard; season with salt and pepper. In a large bowl, combine lettuce and herbs. Add dressing and toss to combine. Recipe adapted from Martha Stewart.
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