Autumn Greens with Honey Lemon Drizzle

By eveweb

Ingredients

• Dressing
• 1/2 tsp (2 mL) finely grated lemon zest
• 2 tbsp (25 mL) freshly squeezed lemon juice
• 2 tbsp (25 mL) white wine vinegar
• 1 tbsp (15 mL) liquid honey
• 1 tsp (5 mL) grainy mustard
• 1/4 tsp (1 mL) salt
• Pinch freshly ground pepper
• 1/3 cup (75 mL) grape-seed or mild olive oil
• Salad
• 3 cups (750 mL) shredded Savoy cabbage
• 1/4cup (125 mL) hazelnuts
• 6 cups (1.5 L) mixed leafy greens
• Sea salt and freshly ground pepper

Details

Servings 6
Adapted from lcbo.com

Preparation

Step 1

1. To make dressing, whisk together lemon zest, lemon juice, vinegar, honey, mustard, salt and pepper. Gradually whisk in oil until blended; set aside.

2. For salad, combine cabbage with cup (50 mL) dressing. Cover and refrigerate remaining dressing until serving. Let cabbage stand for at least 1 hour or until slightly wilted (or refrigerate for up to 24 hours).

3. Heat a dry skillet over medium heat. Add hazelnuts and toast, shaking pan constantly, for about 5 minutes or until fragrant and skins start to crack. Transfer to a clean towel and let cool slightly. Rub off skins. Chop hazelnuts coarsely and let cool completely.

4. To serve, drain off any excess liquid from wilted cabbage. Whisk reserved dressing. Add cabbage in bowl with mixed greens, drizzle over dressing and toss to coat. Divide cabbage and greens among serving plates. Sprinkle with nuts and season with sea salt and pepper to taste.