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.
Wild Salad Greens & Herbs in a Lemon Dressing
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
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.
Place the mixed greens and fresh herbs in a bowl. Drizzle with dressing. Toss gently to combine. Serve.
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