Likely cooks in Ontario will want to serve this with a hearty and substantial dish, such as Chickpea Paneer Kofta in a Creamy Cashew Tomato Sauce or Greek Macaroni and Cheese, to combat the ridiculously cold temperatures we are experiencing right now. Spring can't come soon enough for me.
Mixed Green and Radicchio Salad with Balsamic Rosemary DressingOther salad ideas from Lisa's Vegetarian Kitchen you are sure to enjoy:
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon finely chopped fresh rosemary leaves
1/4 teaspoon sea salt
fresh ground black pepper to taste
1 tablespoon walnut oil
1/4 cup olive oil
4 cups salad greens
1 small radicchio, cored and chopped
1 yellow bell pepper, seeded and cut into thin strips
1 red onion, sliced
Whisk together the balsamic vinegar, Dijon mustard, rosemary, salt and pepper in a small bowl. Drizzle the oil into the dressing while whisking. Set aside at room temperature for 10 minutes or longer to let the rosemary soften and its flavour infuse the dressing.
Meanwhile, toss the salad ingredients until combined. Give the dressing a quick whisk, then drizzle over the salad.
Serves 6 to 8.
Mustard & Herb Dressing
Creamy Sesame Miso Salad Dressing
Lemon Mint Dressing
Cucumber Dill Dressing
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Audio Accompaniment: Harold Budd