Spring Greens Garden Salad Recipe
Think of this as a healthier, 21st-century Cobb salad using a mix of baby arugula, spinach, baby kale, and mustard greens instead of bland romaine or iceberg lettuce.
Recipe from How to Grow Your Own Spring Greens in the March/April 2017 issue of TOH magazine
SERVES 4 TO 6
VINAIGRETTE:
1/3 cup extra-virgin olive oil or grape seed oil
2 tablespoons fresh lemon juice
1 tablespoon seasoned rice wine vinegar
kosher salt and freshly ground pepper to taste
SALAD:
2 firm, ripe Hass avocados
8 cups loosely packed mixed baby greens such as arugula, chard, kale, mustard greens, or watercress
2 large, hard-boiled eggs, chopped
½ cup diced roasted or pickled beets
1 cup thinly sliced fennel or celery heart
½ cup cherry tomato halves
½ cup thinly sliced radishes
2 scallions, thinly sliced
½ cup coarsely chopped toasted walnuts (optional)
1 cup crumbled cheese, such as feta, goat, or blue cheese
2 tablespoons minced fresh dill or cilantro
Place the vinaigrette ingredients in a jar with a tight-fitting lid and shake to blend (or whisk together in a bowl).
Peel and dice the avocados and toss in a bowl with a little of the vinaigrette. Set aside.
Place the greens in the bottom of a large serving bowl. Arrange everything but the dill or cilantro in rows across the top; the salad can be made about 2 hours early, covered and refrigerated. Drizzle with the vinaigrette and scatter the dill or cilantro over the top right before serving.
Recipe from How to Grow Your Own Spring Greens in the March/April 2017 issue of TOH magazine
