Reporter: Claudia Rupcich | Videographer: Brian Whitesell
Summer Salad With Lemon-Vinaigrette Vinaigrette:
1 bag local greens, washed *Three Rocks Farm offers pre-washed bags of greens with edible flowers at the Lynchburg Farmerʼs Market
2 tablespoons fresh squeezed lemon juice
2 teaspoons local honey (optional)
2 teaspoons chopped local rosemary *vary the flavor of the vinaigrette by using what you find at the market or growing in your garden
pinch of salt
2-3 grinds fresh ground black pepper
1/2 cup extra virgin olive oil
- Place the greens in a serving bowl, or divide onto four salad plates.
- In a small mixing bowl, combine the lemon juice, honey if using, rosemary, salt and pepper. Whisk to start the vinaigrette.
- Slowly add the olive oil in a thin stream, whisking continuously, to emulsify the vinaigrette.
- Drizzle the vinaigrette over the greens just before serving.
Catalanoʼs will be serving a similar salad as one of the appetizer choices during Lynchburg Restaurant Week: Arugula Salad with Bresaola, Parmigiano-Reggiano and Lemon Vinaigrette. The salad will include locally grown arugula and Olli bresaola, an Italian-style air-cured beef made in Richmond, VA. Check out Catalano's restaurant week menu.
