Wild Salad Greens & Herbs in a Lemon Dressing

A good salad dressing makes even the simplest plate of greens memorable.

Go wild and load up on a combination of wild greens, baby greens and herbs this spring! With a lemon dressing this is a tangy, sharp, and refreshing salad. You can take a mix of any wild greens that are available this time of year at your local farmer’s market – or take a mix of baby greens such as kale, mizuna, tatsoi, mustard, arugula, and spinach. Whatever catches your fancy. Sprinkling a little freshly grated parmesan on top also works well in combination with the lemony tang of the dressing.

Look for a mix of baby and wild greens at the market. Greens like Mizuna adds a lot of texture to salads and are typically sold as part of a pre-made salad mix, such as mesclun. It can also be purchased loose at the farmers’ market or specialty food markets. Mizuna has a fairly earthy, nutty flavor when compared to other salad greens.

Beet leaves are also a great addition. They are best-tasting when they are young and tender, with a slightly spicy flavor. Not only do they taste great, the greens with their thin purplish-red “veins” are visually striking and are great for dressing up any salad. When wilted, the “veins” become brighter in color and sweeter. Another reason to eat them: beet greens are a powerhouse of nutrients.

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Wild Salad Greens & Herbs in a Lemon Dressing

A good salad dressing makes even the simplest plate of greens memorable. Go wild and load up on a combination of wild salad greens and herbs!!

Course Salad

Category Mediterranean

Prep Time 15 minutes

Total Time 15 minutes

Servings 6

Autor Elle

Ingredients

For the salad:

• 1 handful wild salad greens (such as Mizuna)
• 1 handful baby bok choy
• 1 handful baby beet leaves
• 1 bunch mint, leaves removed and chopped
• 1 bunch parsley, leaved removed
• 1 bunch cilantro, leaves removed

For the dressing:

• 3 tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 1 clove garlic, minced
• 1/2 teaspoon Dijon mustard
• 4 tablespoons extra-virgin olive oil
• 4 tablespoons cooking cream (15 % fat)
• sea salt and ground black pepper, to taste

Method

1. Combine lemon juice, lemon zest, garlic, Dijon mustard, salt and pepper in a bowl. Slowly whisk olive oil into the lemon juice mixture until thickened. Whisk cream into the mixture.
2. Place the mixed greens and fresh herbs in a bowl. Drizzle with dressing. Toss gently to combine. Serve.

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