With fall well underway, heartier foods are on the menu. These recipes by Elite Jacob are just what the doctor ordered.
Add an extra crunch to this wedge salad by sprinkling a few croutons or toasted pita bread pieces on top just before serving.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Upgraded Wedge Salad
Ingredients
- 3-4 romaine hearts, butter lettuce or gem lettuce, quartered. Cut from the stem to make sure the core holds its leaves.
To make honey-mustard vinaigrette:
- 2 Tablespoons olive oil
- 2 Tablespoons Dijon mustard / brown mustard
- 2 Tablespoons grainy mustard
- 1 Tablespoons mayonnaise (optional)
- 3 Tablespoons honey
- Juice of 1 lemon
- 2 Tablespoons rice or red wine vinegar
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- Pepper
- Croutons (optional)
Instructions
- Combine vinaigrette ingredients and mix well. Taste. Adjust as needed.
- Arrange the quartered hearts on a platter and drizzle the dressing evenly all over the leaves. Try to get dressing into the layers of leaves.
- For the croutons: You can use store bought or make your own, toast pita bread or any bread you like and sprinkle on top just before serving.
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