Salads and Young Greens
by Karin LaRonde
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so Excited that spring is just around the corner. After a long
winterof the same old vegetables, we will begin to see some more
exciting choices. Check out your local Farmer's Marketfor fresh
and tasty organic produce.
I think spring, I think fresh salads with young green. Raw vegetables
and fruit are so good for you. They are an abundant source of
fiber, vitamins, minerals, and enzymes. This year, experiment
with some other greens. Here are a few to try..
is a terrific green to throw into an otherwise salad. It has a
peppery and slightly bitter flavor. How about WATERCRESS, tender
SPINACH LEAVES, BELGIAN ENDIVE, ESCAROLE, YOUNG MUSTARD GREENS,
or CHICORY? The red leafed RADICCHIO is wonderful when combined
with other salad greens. You can also use the leaves as a base
for hors d'oeuvres, or saute' them for a side dish.
beginning to appreciate DANDELIONS GREENS more and more. They
have a somewhat bitter flavor. Younger greens can be cooked or
served raw as a salad green. Older ones should be cooked. You
can find salad mixes such as MESCLUN at the Farmer's Market or
supermarkets. These mixes may include lettuces such as red rollo,
red oak leaf, monet, Simpson optima, & Romaine. It may also
include argula, mizuna, kale & spinach.
OWN SALAD DRESSING
dressing are so easy to make and to personalize as your own. Add
your favorite oil, vinegar & herbs...
olive oil, or your choice of oil
2 Tbls either lemon or lime juice, rice, red wine, balsamic or
2 Tablespoons water
1 clove garlic, minced
1 tsp dijon mustard (optional)
1 tsp herbs of your choice
pinch of salt & pepper
Combine in a jar, cover and shake. Refrigerate at least an hour
to combine flavors.
GREENS WITH ORANGE CUMIN DRESSING
4 cups Mixed Greens
2 Oranges, peeled and cut into segments
1 Avocade, peeled/cut into thin slices
1 sm Red Onion, thinly sliced and separated into rings.
3 tb Fresh Orange Juice
1/3 cup Olive Oil
1/2 tb Fresh lemon Juice
1/4 ts Ground Cumin
In a small bowl combine orange juice, lemon juice, cumin and salt.
Gradually whisk in olive oil until blended.
Set aside. Line 4 salad plates with greens. Fan 3 orange slices
and 4 avocado slices on each plate of greens.
Garnish with onion rings. Whisk dressing and drizzle over salads.
1 1/2 medium ripe tomatoes, chopped
1/4 cup chopped onion
1/3 cup red wine vinegar
2 tablespoons honey
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
3 cloves garlic
2 tsp paprika
3/4 tsp salt
1/4 tsp fresh ground pepper
Combine all the ingredients in a blender or food processor and
process for about 1 minute or until the mixture is
smooth. Transfer dressing to a covered container and refrigerate
for servral hours before serving.
is a cooking method by which food is usually first browned, then
cooked, tightly covered, in a small amount of
liquid at low heat. Braising can be done on top of the range or
in the oven. A tightfitting lid is very important to prevent
the liquid from evaporating.
following are some greens which are perfect for braising:
SPINACH is packed with nutrients, and it's quite versatile. The
leaves are so tender they only need a few minutes to wilt.
Spinach is alos great in a stir fry.
CHARD is used much like spinach, except that it has an appealing
beetlike flavor and a heavier texture which requires
longer cooking. Many cooks simply saute' it in olive oil and server
it as a side dish. Red chard with green leaves and red
stalks is slightly more tender and flavorful than white chard.
GREENS, like their close relative, Swiss chard, have lots of flavor
and a good sturdy texture. The best ones are young
and tender, and sometimes come with small beets attached.
is a slightly bitter cooking green that has long been popular
in Italy and is now catching on in America. It's best
to just eat the florets and leaves; the stems are quite bitter.
is a kind of cabbage with dark green, wrinkled leaves. It's prized
more for its hardiness than its flavor or delicacy,
but it continues to be popular in Europe. Remove and discard the
tough center stalks before cooking.
this sour herb is quite popular in France. They like to cook it
briefly and make a puree out of it, which they ladle
over eggs, fish, meat, and other dishes. it can be served raw
CHOY is a mild, versatile vegetable with crunchy white stalks
and tender, dark green leaves. It resembles a bunch of
wide stalked celery with long, full leaves. Bok choy can be used
raw in salads, in a stir fry or as a cooked vegetable.
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