A delicious and nourishing salad you can prepare in seconds! A creamy white balsamic and honey dressing is a lively accompaniment to sweet figs, crunchy endive and fresh, living microgreens. When it is topped with a sprinkle of hemp seed gremolata, you are getting a superdose of goodness all in one dish. For a complete dinner, add the Mushroom and Caramelized Onion Pizza with Brie and Maple.
MICROGREEN AND FIG SALAD
- 4 cups (1 L) sunflower microgreens or your favourite variety
- 2 cups (500 mL) sliced endive
- 4 large figs, trimmed and quartered
DRESSING
- ¼ cup (60 mL) extra virgin olive oil
- 2 Tbsp (30 mL) white balsamic vinegar
- 1 Tbsp (15 mL) liquid honey
- 2 tsp (10 mL) sour cream or Natural Plain Yogurt or plain kefir
- Pinch of sea salt
HEMP SEED GREMOLATA
- ¼ cup (60 mL) finely chopped fresh parsley
- ⅓ cup (75 mL) raw, shelled hemp seeds
- 1 tsp (5 mL) fresh lemon zest
- 1 tsp (5 mL) minced garlic
- Sea salt and ground black pepper, to taste
Divide microgreens and sliced endive onto 4 salad plates. Add the quartered figs. Set aside.
Mix the oil, vinegar, honey, sour cream and salt in a glass jar with lid, or whisk in a small bowl. Set aside.
Place the parsley, hemp seeds, lemon zest, garlic, salt and pepper in a small bowl and mix well. Top each microgreen and fig salad with a generous drizzle of dressing and a sprinkle of gremolata.
DAIRY-FREE OPTION Replace the sour cream with coconut, soy or almond milk yogurt or other dairy-free sour cream or yogurt.
VEGAN OPTION Replace the honey with pure maple syrup and the sour cream with coconut, soy or almond milk yogurt or vegan sour cream.
TIPS: How to buy figs? Plump, ripe figs that are slightly wrinkled are the best. Do not buy ones that are shrunken, have any mould or are leaking juice. Also, if the skin is too tight and the fig is too firm, it may not be ripe enough yet.
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