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Who doesn’t love a salad in summer? On a blistering hot day, sandwiches and pasta pots don’t really cut it. But we can all fall victim to routine and familiarity, meaning we’re often eating the same salads over and over again.
My Spring Bitters Salad combines the wonderfully sharp chicory with its hints of fennel alongside peppery rocket and some earthy favourites. The roasted pistachios and dressing are what really pulls the whole dish together – make extra of the dressing to have with your regular salads, just keep it bottled in the fridge.
Spring Bitters Salad Recipe
For the salad:
5-6 Dandelion leaves
5-6 Puntarelle chicory florets
2 handfuls of rocket leaves
2 handfuls of steamed sprouting broccoli
2 shaved asparagus spears
1 shaved Chioggia beetroot
2 tbsp roasted pistachios
*You can use other bitters of your choice, such as radishes or artichoke leaves.
For the dressing:
4 tbsp extra virgin olive oil
2 tbsp lemon juice
1 tsp wholegrain mustard
1 garlic clove, crushed
1 tsp maple syrup
1 tsp tamari
Once prepped, combine the salad ingredients and arrange on your serving plates.
Using a spoon, mix the salad dressing ingredients in a bowl, then drizzle over your salad.
Decorate with garlic flowers.
Jenya Di Pierro
Herbal Medicine Practitioner, BA, MA, AMH, ANP
Tags: Recipe | Author: Jenya Di Pierro, Herbalist & Naturopath