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Posted by on May 8, 2013 | 2 comments

Farm to Table: Spring Salad Greens

Farm to Table: Spring Salad Greens

May is the month of salad days. The G.W. community garden in Del Ray where I’m a member is awash in salad greens right now, so I’ve been enjoying green salads every chance I get. This spring salad has a classic vinaigrette dressing my neighbor Elin made with an extra dash of something sublime, truffle salt.

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Some of the greens growing in abundance in the garden are from a packet of mixed greens with seeds for frisee, arugula, mustard greens, and swiss chard.

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I washed this day’s harvest carefully in a colander.

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And another friend, Jen, added some of her homegrown sunflower sprouts.

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We also tossed in some herbs from my patio that had overwintered — thyme and oregano.

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And here’s how Elin prepares the perfectly paired salad dressing. She chops some garlic…

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And uses specialty olive oil and balsamic vinegar, in the magic ratio of 3 parts olive oil to 1 part vinegar.

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She stirs in about a teaspoon of brown mustard. This is when having a homemade mustard on hand might be handy.

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Adds a squeeze of lemon juice…

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And now for the that “what’s that amazing flavor?” ingredient — she adds a dash of truffle salt. Hers came in a gift set from the Sugar Pill boutique in Seattle.

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After mixing the dressing well in a blender or with a whisk, Elin’s dressing goes in the bottom of a big salad bowl…

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We add the greens and for this salad, I tossed in some sunflower and pumpkin seeds. I keep these in bulk in the house for making homemade granola.

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We added some chopped organic carrots. (Later we’ll harvest these from the community garden too.)

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Some chopped red onion….

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And gave it a nice toss.

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The greens all mixed together had a wonderfully complex flavor, even somewhat spicy (arugula) and nutty. The truffle salt, while not overpowering, gave the salad a deep, earthy flavor. Nadja couldn’t resist reaching in for a nibble right away.

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Here is the same salad dressed up a different way with soaked dried cherries and feta cheese.

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What are your favorite spring salad fixins’?

2 Comments

  1. Hi Leslie and Katie, Your salad looks gorgeous. I’ve also been making salad with garden greens. I add some parsley, and sometimes some basil or mint to my salad. And nuts. I love the crunchiness of pecan nuts, or almond slivers. I don’t use dressings. Instead, I just squeeze some fresh lemon. But, if you want to try something different, take a pinch of roasted cumin powder, some sea salt, add a pinch of garam masala (available from Indian grocery stores) and mix it with a bit of olive oil and lemon or lime juiice and pour over your salad. Now, isn’t that nice?

    • I have garam masala, Vineeta, and we always have cumin and lime juice in the house. I will try this today!

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