Bitter greens salad is perfect for summer. It balances rich dishes like squash and farro risotto. The bitter greens salad is the second of three plant based recipes that Chef Matthew Ravenscroft of Rosalinda created with help from Bosch FarmFresh System and Thermador Freedom Induction Cooktop + Home Connect. Bitter greens aren’t just flavourful, they are some of the nutritious vegetables around. Switch up this salad with whatever is in season so that you can enjoy it year round.
1/2 head treviso
a few big leaves of black kale, thinly sliced
1/2 bunch of watercress, rinsed well
(or really whatever salad greens you love!)
1/2C cherry tomatoes, cut in half
2 cloves of garlic, sliced (or minced)
1/4 head fennel
1/2 zucchini, thinly sliced
4 leaves of mint, thinly sliced
4 leaves of basil, thinly sliced
1/4C of pine nuts, toasted
- Chop greens into bite-sized pieces (I do different sized cuts for a nice texture and mouth-feel; some greens are heartier and need to be chopped finer); combine in a bowl with olive oil, lemon zest, juice + salt to your preference.
- Set oven to 400f, slice fennel and toss in salt, olive oil + lemon juice; roast for 10 minutes until tender + caramelized; let cool in fridge while you prepare the rest.
- For the tomatoes, combine in a small bowl with lemon juice, salt, pepper, herbs + garlic. Should be garlic-y, but bright, acidic and balanced with olive oil. Don’t be afraid to rough them up a bit of let some of the juices come out. Combine together with zucchini + fennel and let macerate for 5 minutes
- Combine all ingredients together in a bowl, adjust seasoning to your preference, garnish with pine nuts.