SPRING GREENS with APRICOT VINAIGRETTE

Download PDFCLEAN FOOD, revised edition | Spring | Page 49

TO BE APPEALING AND DELICIOUS, a tossed salad does not need to be decorated with fancy fixings, nor do hearty greens need to be sautéed or steamed. These greens and herbs fall into both categories. Experiment with different combinations and don’t be afraid to try something new. A trip to your local farm or farmers’ market can fill your salad bowl with all sorts of unusual findings. You might also enjoy this salad with some sliced avocado and pumpkin seeds.


INGREDIENTS

6 cups spring greens and herbs of choice (try bok choy, baby chard, chives, dill, escarole, fennel, fennel fronds, garlic scapes, mustard greens, parcel,* pea shoots, romaine lettuce or other)

Vinaigrette

1 garlic clove, minced
1 small shallot, minced
Juice of 2 Meyer lemons
1⁄4 cup apricot juice
1⁄4 cup balsamic vinegar
1⁄2 cup extra virgin olive oil
1 tablespoon maple mustard
2 tablespoons maple syrup
Pinch of sea salt

PREPARATION

Tear greens into pieces and place in large bowl. In separate bowl, whisk together vinaigrette ingredients. Pour vinaigrette over greens, toss and serve.

*See “What’s That?” (page 32) for information on this leafy herb.

© 2012 Terry Walters

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4 Comments

  1. karina
    Posted April 26, 2010 at 11:51 pm | Permalink

    Hello Terry, great recipe! I want to try but I am wondering what kind of apricot juice did you use?
    Thank you

  2. Posted April 27, 2010 at 7:41 am | Permalink

    Hi Karina, I use the Organic Apricot Nectar by Bionaturae. Happy Cooking!

  3. Kika
    Posted April 5, 2013 at 7:27 pm | Permalink

    I’m allergic to apricots; what juice would you recommend in place of the apricot juice?

  4. Posted April 7, 2013 at 7:17 pm | Permalink

    Hi Kika,

    I suppose that means you’re allergic to all stone fruit? Peaches too? Peach is the closest substitute, but you could also use the juice of blood oranges, mango nectar or juice, even strawberries (put pressed through a sieve to remove the seeds). Alternatively, you could add just a bit more Meyer lemon juice and zest (or orange zest). Enjoy!

    Terry

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  1. […] Spring greens with apricot vinaigrette from award winning cookbook author and IIN graduate Terry Walters. […]

  2. By Simple Ways To Use Your Share | Zoes Garden on April 5, 2013 at 1:32 pm

    […] Posted on June 24, 2010 by admin Photo Courtesy of Terry Walters […]

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