Last Sunday I went to the Schenectady Green Market for the first time in months. Having lived in Upstate New York for almost a decade now, I know better than to expect asparagus and rhubarb this time of year, but I made the trek to confirm.
Sure enough, I found neither a majestic spear nor a ruby stalk, but I did find greens, bags and bags of greens — spinach, kale, pea shoots, bok choy, spring greens, and other baby lettuce mixes. After months of roasting root after root, these tender lettuces were a sight to behold, and I could not help loading my tote with ALL of them, along with a few enticing bundles of rainbow carrots and purple and green radishes.
That night I made a salad with a mix of the greens, shaved carrots and radishes, toasted walnuts, and feta, all tossed together with a simple lemon vinaigrette, a mix of honey, fresh lemon juice, white balsamic vinegar, salt, and olive oil.
This lemon dressing is lighter than this cashew dressing and this tahini dressing, the two I favor during the winter for heartier greens. And, unlike my favorite large-batch shallot vinaigrette, this one requires no mincing or electrical equipment. It tastes fresh and bright, and for all of those tender spring greens, I don't think there is a better match.
I hope you'll agree.
| Simple Lemon Vinaigrette |
5 More Recipes to Make with Those Tender Greens
Pasta with Greens, Walnuts & Brown Butter
10-Minute Dinner: Greens + Tuna + Avocado + Shallot Vinaigrette
Swiss Chard Salad with Parmesan & Bread Crumbs
Alice Waters's Baked Goat Cheese Salad
PS: In Case You Missed It
- Actually Delicious Pan-Grilled Chicken Breasts
- Homemade Sicilian Style Pizza
- Instant Pot (or not) Butter Chicken (or Chickpeas!)
- Simple Sautéed Greens
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