Saturday, July 26, 2014

Tangy Lemon-Herb Salad

This herbaceous salad dances on your tongue with a combination of summer greens, lemon, artichoke brine, and salt. You'll swoon, you'll eat more, you'll want only salad for dinner, you'll forget about dessert. If the Tipsy Crumpet would rather eat salad than anything else, you KNOW it's a good salad.

serves 4 as a dinner salad and 8 as a side salad



1 bag prewashed arugula
1 head radicchio
2 cups quartered artichoke hearts in brine (from the deli section is optimal)
1/2 cup pitted kalamata olives
any other veggie you want to add--cherry tomatoes, chopped red bell pepper, etc.
bundle fresh mint
bundle fresh chives
bundle fresh dill
1 lemon
pinch salt
few grinds pepper


Obtain a large bowl. Fill with arugula.

Half the radicchio. Slice each half into ribbons, then turn 90 degrees and slice the ribbons into ribbons. It's like delicious geometry homework!

Mix the radicchio and the arugula. Add the artichoke hearts. Pour in some of the brine (when I say "some," I mean "some." Use your intuition.)

Add the olives. Give a few good tosses with your hands. Looks pretty good, doesn't it?

Chop as much mint, chives, and dill as seems appropriate. Toss with the veggies. Add any other veggies you have.

Cut the lemon in half and squeeze one half on the salad. Toss with your hands. At this point, you may nibble an arugula leaf. Does it need more lemon? Squeeze on the other half (the Tipsy Crumpet likes a LOT of lemon).

Add the salt and pepper. Toss with your hands.

Now you have a fresh, gleaming, tart, tangy, and tender dinner accompaniment.


  • You could add some feta cheese. You don't need it, but it couldn't hurt.
  • If you're not crazy about feta but still want cheese, grate in some parmesan or asiago, using the larger grater holes so the cheese doesn't dissolve into the dressing.
  • This is a flexible salad. You can use other herbs, though chives, dill, and mint play well together and taste great with lemon. Basil would overwhelm the salad and hog all the attention. Oregano might taste too bitter. But mix and match and try anything you want. As long as you have brine, lemon, and salt, you'll want to keep eating until the last leaf is gone.
  • You really don't need other veggies for this salad. But if you're serving it as a dinner salad, garlic bread would be a terrific accompaniment. Slice a whole-wheat baguette lengthwise, smear with olive oil, and top with crushed fresh garlic. A few shakes of dried basil and red pepper flakes, a brief stint in the oven at broil, and you'll have a crunchy, pungent sidekick to your meal.


This is a five-star salad.

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