The Salad, back for Spring!

Today marks the first day of CSA boxes! When eating hyper-local, spring begins with nutritious and delicious greens! The nice thing about greens is their versatility. Most any dish can benefit from greens – last week I added a bunch of chopped turnip tops to my ramen-with-egg. Yum!  There are lots of spring green soup recipes on the internet as well, mostly with potato to provide body, but this one uses lentils.  Our absolute, all time, favorite fresh spring dinner is an entree so beloved, so enjoyed, that it is simply known as “The Salad.” Packed with fresh produce, garnished with cold noodles, protein and heavily dusted with finely chopped herbs, this dinner salad is a powerhouse of nutrition and extraordinarily satisfying. We eat it at least once a week.

Dressing:

1/2 cup peanut oil

2 tsp dark sesame oil

2 Tbsp soy sauce

1 Tbsp mirin

2 Tbsp lime juice

Gather a bunch of salad greens: lettuces, spinach, turnip and radish greens, arugula, etc. Tear a healthy amount and toss with a few Tbsps of the dressing.

Make a base of the salad on your plate. Top with a handful of cooked soba noodles. Garnish with cooked chicken, pork, steak or vegan protein (leftovers from weekend grilling!). Top with chopped radish, turnip, snap peas, asparagus, or crunchy goodness of your choice. Dust with a healthy amount of chopped herbs: chives, basil, mint, cilantro, etc. Chopped nuts or seeds are welcome. Chive or borage flowers a decorative plus. Spoon more dressing on top. Take a picture. Eat. I like fish sauce as a condiment – the farmer likes sambal oelek. Make it your own! Enjoy!

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