early spring greens salad

Farmer's Market season is in full swing this week, baby! Crisp greens, colorful veggies, freshly cut herbs and homemade dressing are all you need to have a salad on the table in no time. You may serve this salad family-style, piled high with as many vegetables and greens as you like, or plate it individually, taking care to not over dress the salad. Add the dressing slowly, gently tossing it after each small addition, before adding more. A high quality olive oil, such as Olinda, makes this spring greens salad extra special. You can find Olinda at the farmer's markets while you are there getting some vegetables!

A mix of greens, such as Bibb lettuce, arugula, spring mix, spicy mix...

Watermelon radishes, thinly cut or shaved

Cucumbers, their skin peeled in stripes, halved vertically, seeds taken out and cut thinly in half moons

Prosciutto or country ham, candied or simply torn

Any fruits and vegetables that you like!

Simple citrus dressing:

1/2 cup olive oil, I prefer Olinda brand

3 tablespoons apple cider vinegar or white balsamic

2 teaspoons whole grain or Dijon mustard

1 tablespoon honey, agave, or maple syrup

Kosher salt, to taste

Freshly cracked black pepper, to taste

For dressing, whisk all ingredients together until emulsified, or until the oil and vinegar are not separated anymore.

For the salad, mix all the ingredients together in a large bowl, Pour the dressing slowly all around and on top of the greens, just a little bit at a time, using tongs or your clean hands. Serve immediately