| Prep: 15 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 198 | 16g | 2g | 15g |
| sugars | fibre | protein | salt |
| 6g | 5g | 2g | 0.5g |
In a city like Miami, where the vibrancy of the Caribbean meets the inherited traditions of Spain, it’s easy for my cooking to reflect this beautiful melting pot of cultures. One recipe that perfectly marries these flavors is the Wormwood Salad. This isn’t just your average green salad. It’s a symphony of fresh and nutritious ingredients, beautifully melded together with a light vinaigrette in a harmony of flavors that truly make the salad sing.
The Benefits of Wormwood
Now, in case you’re wondering about the unusual name, Wormwood is a herbaceous plant often associated with its medicinal benefits. It’s been long recognized in traditional medicine for its digestion friendly properties (source). This gives our Wormwood Salad a little extra kick in the health department. But let’s be real, the standout feature of this recipe isn’t just its nutritive value. It’s the delicious balance of the sweet and sour vinaigrette with the cool freshness of the variety of vegetables used.
A Perfect Pairing
These bright, healthy flavors mean that this salad works beautifully with a plethora of dishes. For those of you who enjoy a little taste of Spain, it partners elegantly with a serving of seafood paella. Alternatively, if you’re leaning towards the Caribbean side of things, I’ve found that it complements jerk chicken wonderfully too. But honestly, this salad can stand on its own. Thanks to the variety of textures -the crisp lettuce, the crunch from the peppers, the smoothness of the cucumber slices- and the vibrancy of its flavors, the Wormwood Salad is a delight on the palate.
And let’s not forget about the dressing! It’s a simple blend of extra virgin olive oil, apple cider vinegar, honey, and that all-important pinch of salt and pepper. This vinaigrette helps to elevate the fresh flavors, adding an irresistible sweetness to the carrots and enhancing the slight bitterness of the wormwood leaves.
So, as you can see, the Wormwood Salad isn’t just good food, it’s a thoughtfully crafted blend of health, taste and culture. It’s simple yet sophisticated, healthy yet delicious, and undeniably a favorite in my kitchen. One bite and I’m sure you’ll agree.
What You’ll Need
- 2 cups Fresh Wormwood Leaves
- 1 head of Lettuce
- 2 large Carrots, shredded
- 1 Red Bell Pepper, thinly sliced
- 1 Yellow Bell Pepper, thinly sliced
- 1 Cucumber, sliced
- 1 Red Onion, sliced
- 1 cup Cherry Tomatoes, halved
- 1/2 cup Extra Virgin Olive Oil
- 1/4 cup Apple Cider Vinegar
- 2 tablespoons Honey
- 1 clove Garlic, minced
- Salt and Pepper to taste
Method
Step One
Rinse the 2 cups of Fresh Wormwood Leaves, 1 head of Lettuce, 2 large Carrots, 1 Red Bell Pepper, 1 Yellow Bell Pepper, 1 Cucumber, 1 Red Onion, and 1 cup of Cherry Tomatoes under cold water. Ensure that all the vegetables and leaves are clean.
Step Two
Begin preparing the vegetables by shredding the Carrots, thinly slicing the Bell Peppers and Red Onion, and slicing the Cucumber. After which, you’ll want to halve the Cherry Tomatoes.
Step Three
In a large salad bowl, combine the clean Fresh Wormwood Leaves, Lettuce, prepared Carrots, Bell Peppers, Cucumber, Red Onion, and Cherry Tomatoes.
Step Four
Now let’s prepare the vinaigrette. In a small bowl, combine 1/2 cup of Extra Virgin Olive Oil, 1/4 cup of Apple Cider Vinegar, 2 tablespoons of Honey, 1 clove of minced Garlic.
Step Five
Season your vinaigrette with Salt and Pepper to taste, then whisk everything together until it’s well combined.
Step Six
Finally, drizzle the vinaigrette all over the salad in the large salad bowl and toss until all the ingredients are well coated.
Step Seven
Chill the Wormwood Salad in the refrigerator for around an hour before serving, to allow all the flavors to marry together. Enjoy!
