Salad is a wonderful way to accompany any main dish. Or it’s fabulous as the centerpiece of your meal. The Spring 2011 issue of Where Women Cook features a colorful and flavorful recipe from Renee Schettler.
One thing I love about this recipe for Greenmarket Salad is how beautiful it is. When a recipe is not only delicious but pretty I condisder that a huge win.
Summary: A blend of lettuces and herbs for a perfect salad.
- Handful of mixed greens or microgreens, such as baby tat soi, mizuna, pea shoots, golden purslane, radish shoots, or whatever else happens to be in season.
- Handful of mache
- A few leaves of rainbow chard, in varying hues.
- Root vegetable, whether chioggia beets, radishes, scarlet or white turnips, black salsify, or whatever else happens to be in season (optional).
- Fresh herbs, whether cilantro leaves and sprigs, a little chervil, several types of mint, maybe even opal or purple basil.
- Nasturtium or pansy blossoms and leaves.
- Extra-virgin olive oil
- Celtic sea salt
- Freshly cracked black pepper
- Gently rinse the greenmarket greens and the mache and pat them dry. Toss them in your most lovely dish.
- Cut the stalks of chard from the leaves. Slice the stalks into 3/4-inch lengths and rip or chop leaves into 1-inch pieces. Use a knife or handheld slicer to shave or very thinly slice the roots.
- Scatter the chard and root vegetable, if using, over the salad a long with the herbs and flower blossoms and leaves. Toss gently. Drizzle with olive oil and sprinkle with salt and pepper to suit your taste.
Lovely when served with eggs fried sunnyside up in olive oil, grilled chicken, seared steak, a handful of almonds and some peaches, or nothing else at all.