Welcome to Humble Gourmand
Lemon-Roasted Salmon with Escarole, Asparagus, and Potatoes

Lemon-Roasted Salmon with Escarole, Asparagus, and Potatoes

steaming keeps the salad light and fresh tasting-- evoking springtime-- whereas roasting would make it feel more wintry. i also disagree with the comments suggesting revising the salad dressing to double the honey. so when my local grocery only had a partial head of escarole grown together with green and red leaf in a head of living lettuce, i went with that. i think the tender young green and red leaf lettuces went well with the escarole. in order of preference, i would suggest as substitutes: young green and red leaf lettuces mixed with radicchio, butter lettuce, your basic spring mix.

About Us

Humble Gourmand has a recipe for every occasion of your life. We want to keep you nourished and inspired no matter what season you're in. Enjoy the delicious tastes of cuisines everywhere right in the comfort of your own kitchen.


Subscribe to our newsletter and offers from our partners!