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Spring Greens Salad


By mixing a few different varieties of greens, you get all the best flavors and textures from each one. Peppery yet buttery mâche, pleasantly bitter mizuna, and sweet tender pea shoots make a lovely side to round out any spring meal.

Serves 6

6 cups tender spring greens. Any combination of the following will work: mâche, watercress, mizuna, baby arugula, pea shoots, or sprouts

for the dressing:

1 shallot, minced

½ clove garlic, grated

1 teaspoon Dijon mustard

¼ cup sherry vinegar

1 cup extra virgin olive oil

flaky salt and fresh cracked pepper to finish

1. To make the dressing, combine all ingredients in a medium bowl.

2. Add your choice of greens (about 6 cups of a mix of a few different greens is nice) to a large bowl and add dressing, tossing gently, careful not to overdress the tender leaves. Finish with flaky sea salt and fresh cracked pepper to taste.