DECEMBER 2018 BUNDLE
Hobbit-y Herb Salad
by Emily Wert
1 small head butter lettuce
1 small head red leaf lettuce
1 cup baby arugula
1 cup baby spinach
1 cup watercress leaves 1/2 cup fresh basil
1/2 cup fresh Italian parsley, coarsely chopped
1/3 cup fresh chives, chopped
2 Tblsp dill, chopped
1 pint blackberries Pansies or other edible flowers, if available
Wash and pat dry the lettuces, arugula, spinach, watercress and herbs.
Tear butter lettuce and red leaf lettuce into small pieces. Can also tear large basil leaves into smaller pieces.
Toss together all (but flowers) in large bowl.
Drizzle blackberry-basil vinaigrette over, and toss gently.
Add blackberries, and edible flowers if available.
1/2 (10 oz) jar seedless blackberry preserves
1/4 cup red wine vinegar
6 basil leaves
1 garlic clove, sliced
1/2 tsp salt
1/2 tsp freshly ground pepper
3/4 cup vegetable oil
Process (pulse) blackberry preserves, vinegar, basil, garlic, and salt and pepper in blender (or food processor) until blended. With blender running, pour in oil slowly, and process until smooth.