{"id":59525,"date":"2015-04-07T04:00:07","date_gmt":"2015-04-07T02:00:07","guid":{"rendered":"https:\/\/ellerepublic.de\/fruehlingssalat-mit-kraeutern-und-zitronen-sahne-dressing\/"},"modified":"2025-07-16T23:15:29","modified_gmt":"2025-07-16T21:15:29","slug":"wild-salad-greens-herbs-in-a-lemon-dressing","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/wild-salad-greens-herbs-in-a-lemon-dressing\/","title":{"rendered":"Wild Salad Greens & Herbs in a Lemon Dressing"},"content":{"rendered":"\n

A good salad dressing makes even the simplest plate of greens memorable.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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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\u2019 market or specialty food markets. Mizuna has a fairly earthy, nutty flavor when compared to other salad greens.<\/p>\n\n\n\n

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 \u201cveins\u201d are visually striking and are great for dressing up any salad. When wilted, the \u201cveins\u201d become brighter in color and sweeter. Another reason to eat them: beet greens are a powerhouse of nutrients.<\/p>\n\n\n

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Wild Salad Greens & Herbs in a Lemon Dressing<\/h2>
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