We’ve got a vibrant spring salad for you that is so simple to whip up, it will become a staple in your house. This vibrant salad is the essence of spring on a plate. The dressing is zesty, tangy, and subtly sweet. This recipe was created by Edna Lewis, the Queen of Southern cooking. It appears in her cookbook, “The Taste of Country Cooking”, found in our Foundations box. This Spring Green Salad Recipe is exactly that, a foundation salad for you to make it your own with whatever extras you love.
Prepare the Greens
A salad is only as good as it’s greens – make sure they’re fresh and crisp! Romaine is a great option as well as the typical green lettuce, Bibb, butterhead, or Boston lettuce. Look for lettuces with ripples and crevices that will hold dressing and make sure each bite is delicious. Wash your lettuce and dry on a clean cloth or in a salad spinner. Cut your lettuces into strips or bite-sized pieces how you prefer and add them to a large bowl. Cut the scallions into 1 inch sections, using the white and green parts. Slice them on an angle if you’re feeling fancy and add them to the bowl with the lettuce.
Spice it Up!
You don’t have to stop there, if you wanted to add additional fixins’ to this salad, go for it! Some good options would be cucumber, cherry tomatoes, radishes, olives, croutons, or cheese. Don’t be afraid to make it your own!
Making the Dressing
The dressing for this salad really brings a burst of flavor that complements the greens perfectly. We’ve got a trick to making dressing easy. If you have one, add your ingredients into a small mason jar with a lid. With a jar, it’s easy to shake and emulsify all the ingredients well. Otherwise, a bowl and a spoon works fine, too! Add the vinegar, sugar, salt, and pepper into a small bowl, bottle, or mason jar. Shake or stir with a spoon until all the salt and sugar has dissolved.
Dress and Toss Your Salad
All that’s left to do is dress and toss your salad! Pour the emulsified dressing over the greens and toss it well. This salad is great for serving guests because it will hold for about an hour without wilting as it has no oil. However, if you’re taking this salad on the go, wait to dress it until just before serving.
A Salad for All Occasions
Whether it’s a sunny picnic, a family brunch, or even a quiet afternoon meal on the patio, the Spring Green Salad fits right in. Its freshness cuts through rich dishes, making it a perfect accompaniment to a range of mains. So, the next time you’re looking to bring a touch of brightness to your table, remember this salad.
Spring Green Salad
Celebrate the vibrancy of spring in every bite. From page 34 in the Edna Lewis “The Taste of Country Cooking” cookbook.
- 1/4 cup of vinegar
- 2 teaspoons sugar
- 1/4 teaspoon of salt
- 1/8 teaspoon fresh ground black pepper
- 1 quart lettuce leaves and romaine broken up
- 4 or 5 scallions sliced in 1 inch sections, using white and green parts
- Wash the lettuce leaves and romaine well, drying with a clean cloth or salad spinner.
- Cut the lettuces into bite-sized pieces and add to a large bowl.
- Cut the scallions into 1 inch sections, using the white and green parts.
- Put the vinegar, sugar, salt, and pepper into a small bowl, bottle, or mason jar.
- Shake or stir with a spoon until all the salt and sugar has dissolved.
- Pour it over the lettuce and sliced scallions.
- Set aside until the rest of the meal is ready to be served. This salad will hold for about an hour without wilting as it has no oil.
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