Recipe of the Week: Spring Greens Salad with EVOO Lemon Dressing
A refreshing salad filled with a variety of spring greens – arugula, frisee, mace, lollo rosso, mitzuna, spinach and kale – tossed in a light lemon dressing will be a burst of spring flavors. It will be the perfect accompaniment to any meal. Serves eight. (Chef tip: Check the expiration date on olive oil before you buy it. Remember that olive oil only lasts one year. Store in a dark cool place.)
6 cups mix baby spring greens, washed and dried
1 cup cherry tomatoes, halved
1 English cucumber, thinly sliced
EVOO lemon dressing:
1/4 white balsamic vinegar
2 tablespoons fresh lemon juice (1 lemon)
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1 teaspoon Dijon mustard
3/4 cup extra virgin olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
To make dressing, combine garlic, ginger, vinegar, lemon juice, salt, pepper and mustard in work bowl of food processor or blender.
With the motor running, slowly pour in the oil in a steady stream. Continue blending until you have an emulsified dressing. Taste dressing and correct seasonings by adding more salt, pepper or lemon juice as desired.
Wash and trim greens and place on a large platter, toss with dressing and serve topped with cucumbers and cherry tomatoes.