Colourful, fresh and healthy, this vibrant salad with sweet wild blueberries, crunchy cucumber, tangy red onion, fresh dill and medley of buttery Bibb and red oak lettuce, makes a lovely heart-smart accompaniment to grilled fish, chicken or seafood. Tossed with a luscious lemony vinaigrette, the flavours come alive with the promise of warmer days to come.
Bibb & Red Oak Salad with Wild Blueberries, Cucumber & Dill
Serves 2
1 Bibb lettuce
3-4 red oak lettuce leaves
1/4 English cucumber, sliced and quartered
1/3 cup wild blueberries
1 tbsp finally sliced red onion
1 tbsp chopped fresh dill
Lemon Vinaigrette:
1 tsp Dijon mustard
1/8 cup olive oil
1 garlic clove, minced
1 tsp fresh squeezed lemon juice
Maldon salt and fresh ground black pepper to taste
Prepare the vinaigrette by combining all of the ingredients into a food processor or small bow, and blend until emulsified, then set aside. Wash and dry each all of the lettuce and tear into smaller bite-size pieces if desired. Top with the quartered cucumber, chopped red onion, blueberries and dill, then drizzle and toss with vinaigrette. Sprinkle with a pinch of Maldon salt to finish.
No comments:
Post a Comment