Fresh summertime greens are one of the best parts of the market season. Paired with an aromatic and peppery bee pollen vinaigrette makes an unbeatable duo! If you don't have fresh bee pollen, raw honey is an easy substitute. Bee pollen has gained traction in health communities because it’s packed with nutrients, amino acids, vitamins, lipids, and over 250 active probiotics.
Recipe and Photography by Sam Burgess
Forge To Table Knives
Prep Time: 20 minutes
Cook Time: 0 minutes
Servings: 16 (1 pint of salad dressing)
Ingredients:
½ cup extra-virgin olive oil
¼ cup lemon juice, freshly squeezed
½ cup apple cider vinegar
¼ cup ground mustard
3 tablespoon bee pollen (raw honey as a substitute)
2 each garlic cloves, minced
1 teaspoon cumin, ground
1 teaspoon black pepper, freshly cracked
½ teaspoon kosher salt
Maple syrup or agave, to taste (optional)
Market Greens
Local lettuces, spinach, de-stemmed kale, chopped
Spicy Greens like arugula or sorrel
Herbs, like basil or thyme
Cucumber, sliced
Carrots, stripped
Radishes, sliced
Customize as needed!
Procedure:
In a pint-sized container with a lid, combine olive oil, lemon juice, apple cider vinegar, ground mustard, bee pollen, minced garlic, cumin, black pepper, salt, and sweetener (if using). Top with lid and shake well. Refrigerate for at least 1 hour to allow the bee pollen to dissolve.
Use your favorite Forge To Table Knife to prepare all vegetables, including chopping lettuces and slicing accompanying vegetables.
Build a salad with chopped greens and spicy greens as the base, then top with fresh herbs, sliced cucumber, stripped carrots, sliced radishes, and any other favorites in your salad! It is completely customizable depending on what you pick up at the market. Try some fresh herbed croutons, crispy shallots, or freshly cooked proteins. Enjoy!
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