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Spring into Salad Season


photo from forkintheroad.co
photo from forkintheroad.co

Spicy Arugula, succulent Spinach, crisp Lettuce, vibrant Swiss Chard, fluffy Kale, and snappy Pea Shoots–these are just a few of the greens you’ll be receiving in your spring CSA shares. In other words, it’s salad season, baby! 


Last December, we wrote a blog called “Hacks for Hearty Salads” with tips for making delicious, dense winter salads. Now, we’re shifting to lighter, crisp, cooling salads to combat the impending Texas heat and make the most out of these scrumptious spring veggies. 


Spring salads are the perfect vessel for any vegetable you may be unfamiliar with or have no idea how to cook. Radishes? Cut ‘em up and throw ‘em in a big bowl of greens. Pea shoots? Mix into any salad or add as a garnish for a burst of flavor. Komatsuna? Chop it up as a great base of greens for a spinach-like experience. Chard? Use the leaves for greens and slice up the colorful stem for an added crunch. 


You can have lots of fun coming up with creative combinations for your spring salads, and don’t forget the component that makes all the flavors sing–the dressing. We have a blog for that, too! Get all the details on your farmer’s favorite salad dressings HERE. We also included a couple dressing recipes down below. 


Cobbling together a salad might not come easily to you. Some nights, it’s easier to shut your brain off and follow directions, or maybe you just need a spark of inspiration. Whatever the case is, check out these tasty recipes we dug up:


Scrumptious Salad Recipes:

  • A simple Tossed Green Salad that you can customize to fit whatever mood you’re in. Recipe HERE

  • Kill three birds with one stone with this Arugula, Pea Shoots, Radish salad with hazelnuts. Recipe HERE

  • This Spinach salad bursting with apple slices, cranberries, and pecans. Recipe HERE

  • Swiss Chard salad spiced up with parmesan and breadcrumbs. Recipe HERE

  • Make that spring Kale into a mouth-watering salad with almonds, parmesan, and a creamy lemon-tahini dressing. Recipe HERE





The Down-Low on Dressings


Light ‘n’ Bright Vinaigrette:

Adapted from Samin Nosrat’s Red Wine Vinaigrette Recipe in Salt, Fat, Acid, Heat


Ingredients:

  • 1 tablespoon finely diced shallot

  • 2 tablespoons lemon juice or red wine vinegar

  • 6 tablespoons olive oil

  • Salt

  • Freshly ground black pepper

  • 1 tablespoon Dijon

  • 1 ½ teaspoon honey

  • Maybe 1 garlic clove, grated, if you’ve got it.


Instructions:

Begin by letting the diced shallots sit in the lemon juice or vinegar for about 15 minutes to macerate. Then, combine the other ingredients and shake in a jar or whisk in a bowl to combine.


Real talk: Most of us don’t often have shallots stocked at home. You can just carry on combining the other ingredients (including the acid) without the shallots to yield a perfectly delightful and versatile vinaigrette. Keeps in the fridge, in a sealed jar, for about a week. 



Creamy Miso


Ingredients:

  • 1/4 cup olive oil

  • 3 tablespoons sesame oil (no sesame? Just use more olive oil.)

  • 3 tablespoons rice vinegar or lemon juice

  • 3 tablespoons maple syrup

  • 2 tablespoons white miso paste

  • 2 tablespoons water

  • 1 small garlic clove, grated

  • 2 teaspoons fresh ginger, grated

  • Salt to taste (at least 1 teaspoon; likely a bit more! Taste, and adjust.)


Instructions:

Choose your own adventure: shake in a mason jar, or whisk in a bowl. Keeps in a sealed jar, in the fridge, for about a week.




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