Salad Of Mixed Greens

This vibrant Mediterranean-style salad transforms simple mixed greens into a sophisticated dish using an unexpected twist: strong brewed tea. The dressing combines Earl Grey or Orange Pekoe with raspberry vinegar, extra-virgin olive oil, and Dijon mustard for a complex flavor profile that is both tart and aromatic. Fresh snipped chives add a mild onion note, while scattered chive blossoms and fresh raspberries provide bursts of sweetness and visual appeal. Ideal for light lunches, summer picnics, or as a crisp side dish to grilled proteins, this salad is quick to assemble and relies on fresh, high-quality ingredients. The tea adds a subtle earthiness that balances the acidity of the vinegar, creating a harmonious blend that cleanses the palate. It is a perfect example of how simple ingredients can be elevated through thoughtful pairing and fresh preparation.

Cuisine: Mediterranean

Courses: Salads

Difficulty: Intermediate

Servings: 12

Calories: 40.6

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant Mediterranean-style salad transforms simple mixed greens into a sophisticated dish using an unexpected twist: strong brewed tea. The dressing combines Earl Grey or Orange Pekoe with raspberry vinegar, extra-virgin olive oil, and Dijon mustard for a complex flavor profile that is both tart and aromatic. Fresh snipped chives add a mild onion note, while scattered chive blossoms and fresh raspberries provide bursts of sweetness and visual appeal. Ideal for light lunches, summer picnics, or as a crisp side dish to grilled proteins, this salad is quick to assemble and relies on fresh, high-quality ingredients. The tea adds a subtle earthiness that balances the acidity of the vinegar, creating a harmonious blend that cleanses the palate. It is a perfect example of how simple ingredients can be elevated through thoughtful pairing and fresh preparation.

Ingredients

1/4 cup Strong brewed tea, such as
3 tbsp Olive oil, preferably extra-virgin
2 tbsp Raspberry-flavored vinegar
2 tsp Dijon mustard
1/4 cup Snipped chives
1 lb Mesclun
1 cup Chive blossoms and raspberries for garnish
1 to taste Salt and freshly ground black pepper

Directions

1
In a small bowl, whisk together the strong brewed tea, olive oil, raspberry vinegar, and Dijon mustard until smooth and emulsified.
2
Stir in the snipped chives and season the dressing with salt and freshly ground black pepper to taste.
3
Place the mesclun greens in a large salad bowl.
4
Pour the tea vinaigrette over the greens and toss gently until evenly coated.
5
Transfer the salad to serving plates or a platter.
6
Scatter chive blossoms and fresh raspberries over the top and serve immediately.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 40.6kcal

% Daily Value *
Total Fat 2.4g4%
Saturated Fat 1.0g5%
Cholesterol 12.3mg5%
Sodium 10.8mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 4.3g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Mesclun is a mix of young lettuces and leafy vegetables, including lamb's lettuce, oak leaf, spinach, cress, or rocket. If mesclun is unavailable, use a blend of baby lettuces from your local greengrocer or supermarket.

For the tea, Earl Grey or Orange Pekoe works best due to their aromatic qualities. Ensure the tea is brewed strong and cooled slightly before mixing to maintain the emulsion.

This salad is best served fresh. Dress the greens just before serving to prevent wilting.

If chive blossoms are not in season, extra snipped chives or edible flowers like violets can be used as a garnish.

Keywords: salad, mixed greens, mesclun, tea dressing, raspberry vinegar, chives, vegan, light lunch, fresh, summer salad, earl grey, vinaigrette, healthy, side dish, quick meal, garden salad, raspberries, chive blossoms

Read it online: https://www.chefs-mate.com/recipe/salad-of-mixed-greens-ew/