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.
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.
I washed this day’s harvest carefully in a colander.
And another friend, Jen, added some of her homegrown sunflower sprouts.
We also tossed in some herbs from my patio that had overwintered — thyme and oregano.
And here’s how Elin prepares the perfectly paired salad dressing. She chops some garlic…
And uses specialty olive oil and balsamic vinegar, in the magic ratio of 3 parts olive oil to 1 part vinegar.
She stirs in about a teaspoon of brown mustard. This is when having a homemade mustard on hand might be handy.
Adds a squeeze of lemon juice…
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.
After mixing the dressing well in a blender or with a whisk, Elin’s dressing goes in the bottom of a big salad bowl…
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.
We added some chopped organic carrots. (Later we’ll harvest these from the community garden too.)
Some chopped red onion….
And gave it a nice toss.
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.
Here is the same salad dressed up a different way with soaked dried cherries and feta cheese.
What are your favorite spring salad fixins’?