This "greens" salad contains dandelion greens, arugula, baby lettuce, and radish greens!
Tangy. Peppery. Savory. Fresh!
These words describe the bright tastes of Springtime greens. We yearn for the fresh, lively flavors of Spring. This salad delivers!
Peppery arugula and radish greens! Tangy dandelion leaves paired with sweet, baby lettuce. Scallions and garlic greens add flavor and savor! Baby radishes add their crunch and mildness.
This small plot in my Orchard Garden contains spinach, arugula, snow peas, French breakfast radishes, and lettuce (the sunken pots hold spearmint that is still dormant).
Recipe: "Dandy" Greens Salad With Horseradish-Tahini Dressing (serves 2)
Gleanings from the garden! Clockwise from the bottom are garlic greens, scallions, radishes, dandelion greens, a mix of baby leaf lettuce and arugula.
There's no precise measurements for this salad. Just pick enough to make one or more salads from what's growing in your garden or can be purchased from your farmers market or grocer.
A big handful of dandelion greens, lettuce, and arugula
Radishes with greens attached
Some garlic greens
One or two scallions
Soft cheese such as mozzarella, cubed or shaved
Sea salt and coarsely ground black pepper
Rinse the greens well and spin or blot dry. Scrub dirt from the radishes and separate the radishes from their greens. You'll be adding the baby radish greens to the salad!
The greens from fully mature radishes are a little "rough" for use in salad, but baby radish greens are tender and a bit peppery. Just right!
Use those mature radish greens in soups and bean dishes! They can be finely chopped and added to vegetarian, veggie patties, too.
Chop the dandelion and radish greens. Tear the arugula and lettuce in bite-size pieces. Combine and divide onto plates. Chop the scallions, garlic greens, and slice the radishes. Sprinkle on top of the salads. Add several cubes or shavings of cheese to each salad. Sprinkle on a bit of sea salt and freshly ground black pepper.
Top with the dressing (recipe follows).
Horseradish Tahini Dressing:
2 TBS tahini
4 TBS lemon juice
2 TBS mayonnaise
1 tsp creamy horseradish
Light dash of Worchestershire sauce
Scant 1/2 tsp agave syrup
1/2 tsp salt
1 small garlic clove, minced
Whisk together tahini, lemon juice, and mayonnaise until smooth and creamy.
Whisk in the rest of the ingredients. Set aside to allow flavors to meld for a few minutes. Drizzle onto the salads.
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