There is something so clean and beautiful about picking a few greens from the garden and enjoying them just a few minutes later; it’s a great complement to any meal cooked on the grill.
SERVES 4
Dressing
3 tablespoons olive oil
1 small garlic clove, finely grated
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
Sea salt to taste
Pepper to taste
In a small bowl whisk together all of the dressing ingredients until completely combined and the honey is dissolved.
Salad
Dressing (recipe above)
4 cups butter lettuce leaves
¼ cup fresh mint* leaves, chiffonade
½ small red onion, finely chopped
¼ cup radish microgreens
Layer the ingredients in a serving dish. Drizzle dressing over the salad and toss to coat.
*Mint can be replaced with any fresh herbs from the garden including basil, cilantro, parsley, or dill.
