This "recipe" includes many variations on a spring salad that uses things available during the spring from both the garden and the farmers market. It's a fun way to be able to "harvest" from the garden before any major crops are ready. I'll outline one version of a tasty spring salad, but mention several variations of each element along the way.
->Start with a base of any kind of greens you like and have available. This is also a fun place to use edible flowers from you garden, such as Pansies!
-Cut and come again lettuce
*Other variations: dandelion flowers and greens; young tender growth off of kale, swiss chard, radish or turnip greens; older outer leaves of cabbage, broccoli, cauliflower, kohlrabi, turnip, chard that have been blanched; pea shoots or leaves.
-Fresh herbs, chopped (I included mint, parsley, cilantro, basil, lemon balm, and carrot tops)
-Red spring onions, sliced on the diagonal
-Green garlic shoots, sliced
*Other variations: any other fresh herbs you have available.
Dressing (one of c-dogg's favorites):
-Apple cider vinegar (with the mother)
-Salt and Pepper
*Other variations: olive oil, lemon juice, garlic, and salt and pepper make a good compliment to mint and parsley.
-Asparagus, blanched and cut in thirds
-Goat cheese, crumbled
*You could also add sliced apples if they're still available, spring peas, other local cheeses, toasted almonds, pecans, or walnuts, or leftover shredded chicken to up the protein content and make it a meal.
--> Wisk dressing ingredients together to taste. Toss greens, fresh flavors, and dressing together. Top with toppings of your choice. Serve and enjoy!
~*TIP: When you first pick or bring home your greens and flower petals, soak them in ice water until crisp. Then store in plastic bags with a barely damp cloth napkin or tea towel to keep them moist but not soggy.*~