Summer Savory is an annual herb from the mint family, with a milder flavor than Winter savory (perennial). The two are interchangeable, very easy to grow and are an easy addition to your garden. Both types of savory are considered to be digestive aids, breath freshener and as a tea has been said to relieve upset stomach. Summer Savory is a great additions or substitutions to your current recipes. One of my early summer favorites, Savory works well with nearly all meats and stuffing, try using it in place of Thyme and or Sage or in my favorite summer salads below.
Ingredients:
Ingredients:
- 2 young bulbs of organic fennel
- 1 pound of fresh organic mushrooms
- 5 tablespoons of fresh squeezed organic lemon juice
- 3 tablespoons of extra virgin olive oil (Organic if possible but definitely extra virgin.)
- 2 tablespoons chopped fresh Summer savory
- 3 heads of organic leaf lettuce (I like Italian chicory/radicchio)
- 8 oz. wedge of Parmigiano-Reggiano (Look for a thick rind and white spots in center of the cheese indicating a well aged cheese).
- Salt and Pepper to taste
Preparation
Remove tops of the fennel. Leaving just the young bulb, check for bruises. Slice the fennel crosswise very thin using a mandolin if handy.
Place into a salad bowl large enough to toss your salad. Clean and slice your mushrooms thin slices. Combine mushrooms, fennel, lemon juice, olive oil, summer savory, salt, pepper. Gently toss ingredients until evenly coated.
Place 3-4 lettuce leaves on each salad plate and top with salad. Using a vegetable peeler shave a few slices of the Parmigiano-Reggiano on top of each pile of salad This crisp fresh favorite can be eaten as roll up or with a knife and fork use. Enjoy.
