Mesclun with Olives and Lemongrass Recipe

Ingredients:

Mesclun greens (4 cups)
Kalamata olives (1/2 cup, pitted)
Lemongrass (2 stalks, minced)
Cherry tomatoes (1/2 cup, halved)
Feta cheese (1/4 cup, crumbled)
Extra-virgin olive oil (2 tablespoons)
Balsamic vinegar (1 tablespoon)
Salt (1/4 teaspoon)
Pepper (1/4 teaspoon)

Instructions:

Rinse mesclun greens and transfer to a large salad bowl.
Thinly slice the kalamata olives and add to the bowl.
Mince the lemongrass and add to the bowl.
Halve the cherry tomatoes and add to the bowl.
Crumble the feta cheese over the salad.
In a small jar, combine the olive oil, balsamic vinegar, salt, and pepper. Close the jar with a lid and shake vigorously to emulsify the dressing.
Pour the dressing over the salad and toss to combine.
Serve immediately.

Verdict:

This mesclun salad with olives and lemongrass is a fresh and zesty side dish that complements a variety of main courses, from grilled fish to roasted chicken. The olives add a salty tang, while the lemongrass infuses the salad with a bright citrusy aroma. The feta cheese creates a creamy and salty contrast, and the cherry tomatoes add juicy sweetness. The dressing of olive oil and balsamic vinegar brings all the ingredients together and enhances their flavors.

Serving Suggestions:

This mesclun salad with olives and lemongrass is an excellent starter for a Mediterranean or Asian-themed dinner party. Alternatively, you can pair it with a crusty baguette and hummus for a light lunch or snack. To make it a heartier meal, you can add grilled shrimp, tofu, or steak. If you prefer a vegan version, you can omit the feta cheese or substitute it with vegan cheese. Enjoy this vibrant and healthy salad!