13 June, 2010

salad greens

after giving up on salad greens for the season i was blessed with an abundance of mesclun. i wasn't expecting anything in may after not much seemed to be germinating, a cool, wet late spring has been the cure. i have taken two cuttings for salads in the last 10 days. it's a nice blend of red and green leaf, arugula, spinach and butterhead lettuces that i stumbled onto. i didn't source it as rigorously i normally did and bought the seeds from several sources, so i can't even place the exact names.

a nice salad
1 big bowl cleaned and dried mixed greens
craisens or dried cranberries, un-sugared if possible
nice wedge of blue cheese, i like point reyes blue or st pete's select
candied walnuts
  • 1/2 cup walnuts
  • honey
  • Worcestershire sauce
  • soy sauce
  • olive oil
heat small cast iron pan, add walnuts and a splash of olive oil, toast on medium high heat until browned evenly and fragrant, add 1 tbsp honey, a dash of Worcestershire sauce and a sprinkle of Tamari/soy sauce, cool

balsamic vinaigrette
1/2 cup olive oil
1 tbsp balsamic vinegar
1 tsp dijon mustard
1 tsp honey
blend balsamic vinegar, dijon and honey, add olive oil in a thin stream

toss greens with blue cheese, craisens and candied walnuts, drizzle balsamic vinaigrette over and toss again, sprinkle with kosher salt and fresh ground pepper just before serving. when serving do it two stages, put one tongs worth of salad into each of 3-5 bowls then distribute the good stuff and any remaining greens evenly again to these same bowls. are you following?, maybe i should have included a video.

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comment moderation has been enabled , sorry i like to see what goes into the soup