Spring Salads
From quick vinaigrette to a robust garlicky dressing, crisp, fresh greens deserve just the right dressing. As a general rule, try to pair tender spring greens with light, fruity dressings, while the hardier, more succulent leaves demand either a hot dressing, which will soften the tough stems, or a dressing with a more assertive nature to tame the flavor of the greens.
Here are three of my favorites salad dressings for a spring greens blended with mixed head lettuce.
LEMON VINAIGRETTE | Makes 1/4 cup dressing
Lemony and light, this dressing dances off the greens of a spring lettuce mix.
2 tablespoons lemon juice
Zest from 1 lemon
1 shallot, finely chopped
1 teaspoon Dijon mustard
Salt and pepper, to taste
1/4 cup extra virgin olive oil
2 cups freshly harvested spring lettuces
2 cup mixed spring greens such as sorrel, dandelion, mache, claytonia or cress
In a bowl, whisk together the lemon juice, zest, shallot, and mustard, Whisk in the oil, 1 tablespoon at a time, until the dressing emulsifies. Add salt and pepper to taste.
In a salad bowl, combine the spring lettuce mix with the greens.
Spoon on dressing, about 2 tablespoon per serving or just enough to coat the leaves lightly. Toss and serve.
ROASTED GARLIC DRESSING | Makes 1/4 cup dressing
The sweet flavor of roasted garlic blended with a traditional vinaigrette is a perfect complement to a salad of mixed greens.
1 large head of garlic
1/8 cup red wine vinegar
2 limes, juiced
Salt and pepper, to taste
1/2 cup olive oil
4 cups mesclun mix including mixed kale, mustard, baby bok choi and other more assertive mixed greens
To roast the garlic: Set the oven at 400 degrees. Without peeling the garlic, drizzle with a tablespoon of olive oil and wrap the head in foil and it on a baking dish in the middle oven rack. Bake for 45 to 60 minutes or until the clove is tender when pierced with the tip of a knife.
Unwrap the foil and let the garlic sit until cool enough to handle. Using kitchen shears, snip off the pointed tops of the garlic heads. Over a bowl, hold a head of garlic upside down and gently squeeze the garlic so that the soft pulp falls into the bowl.
Mash with a fork until smooth, add the vinegar, lime juice, salt and pepper and olive oil. Whisk until emulsified. Spoon on dressing, about 2 tablespoon per serving or just enough to coat the leaves lightly. Toss and serve.
HOT BALSAMIC VINAIGRETTE | Makes 1/4 cup
The finely cut leaves of endive chicory, or broad leaves of a cutting chicory (such as Ceriola) can be served alone or mixed with romaine or other lettuces, are well suited to a hot vinaigrette dressing.
1 shallot, finely chopped
1/4 cup balsamic vinegar
1/2 cup olive oil
Salt and pepper, to taste
2 cups mixed chicory, torn into bite sized pieces
2 cups mixed greens including lettuce
2 eggs, hard-cooked and quartered lengthwise
1/2 cup croutons
In a small saucepan, combine the shallot, vinegar, olive oil, salt and pepper to taste place over low heat. Cook the mixture until it begins to bubble at the edges. With a whisk, stir thoroughly to emulsify. In a bowl, toss the chicory and lettuce, with the chopped eggs and croutons. Spoon on dressing, about 2 tablespoon per serving or just enough to coat the leaves lightly. Toss and serve.
