Tangy Spring Salad
Dressing Ingredients: (*indicates local farm/product available)
fresh ground salt and pepper
1 bunch of chive*
4 cloves garlic
1 bunch parsley*
1 lemon, zest/juice of
1/2 cup – 1 cup Seven Ridges olive oil*
1 tbsp stone-ground mustard*
2 – 4 tbsp apple cider vinegar or red wine vinegar* (or both!)
Preface to method:
Measurements are for bakers. In my opinion, cooking is an art not a science. I strongly believe you will prepare a better dish if you employ your creativity instead of finite measurements. I have listed some rough measurements; start with less and then add more, taste as you go.
Crush garlic with the flat of your knife, then set aside. Allowing the crushed garlic to rest will deepen it’s flavor but also release it’s health benefits in the form of Allicin. While resting the garlic, finely mince the chive, shallot and parsley. Now you can mince the garlic. Add everything to a mixing bowl (big enough for your whole salad).
Using a zester or the fine side of a box grater, zest your lemon into the mixing bowl, then halve the lemon and collect the juice, use a strainer to catch seeds, adding juice to the mixing bowl. Add the mustard, oil and vinegar; I like using two types of vinegar. Freshly grind salt and pepper. Use a whisk to emulsify the dressing. Is it too thin? Add more oil. Is it too thick? Add more vinegar.
Rinse and spin your lettuce until thoroughly dry; if your lettuce is wet, the dressing will not stick. I tear my lettuce but you can cut it into bite size pieces. Use a culinary mandolin or practice your knife skills by thinly slicing the onion, radish, turnip and cucumber. Halve your cherry tomatoes.
Give your dressing another quick whisk before adding all your veggies. Mix it with your hands to make sure the dressing coats everything. Taste for additional salt and pepper before serving!