Today was an absolutely beautiful spring day here in north Georgia. So beautiful, in fact, that I could not resist spending part of my lunch hour outside on the deck…a wonderful benefit of working from home.
On my way out the door I picked up my kitchen shears and a basket and filled it with the most gorgeous baby salad greens from a large, long planter that BeeBop put out on the deck for me. I’ve never grown salad greens or radishes before. This is my first attempt. I have to tell you it’s so easy. They practically take care of themselves.
Since I haven’t grown them before, I wasn’t quite sure whether the radishes were ready to eat, so I just pulled a few to try. Incredibly delicious! Crunchy, sweet and not peppery like the ones I’ve always had from the grocery store.
So, to celebrate the return of spring after a long, cold winter, make yourself a fresh garden salad and dress it with this classic vinaigrette.
Here’s what you need:
1 shallot, finely minced
1 tsp. Dijon mustard
2 tsp. red wine vinegar
¼ cup extra-virgin olive oil
1 tsp sugar
6 cups salad greens of your choice
Combine the shallot,
oil, sugar, salt and pepper in a large bowl. Whisk to combine. Add the salad greens. Toss and serve.
- 1 shallot, finely minced
- 1 tsp. Dijon mustard
- 2 tsp. red wine vinegar
- ¼ cup extra-virgin olive oil
- 1 tsp sugar
- 6 cups salad greens of your choice
- Combine the shallot, mustard, vinegar, oil, sugar, salt and pepper in a large bowl. Whisk to combine. Add the salad greens. Toss and serve.
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