Spring Greens with Apricot Vinaigrette
CLEAN FOOD | Spring | Page 51
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… the accompanying picture shows the incredible variety that can be found at my local farm, Urban Oaks Organic Farm, in New Britain, Connecticut. You might also enjoy this salad with some sliced avocado and pumpkin seeds.
INGREDIENTS
6 cups spring greens and herbs of choice (try baby chard, bok choy, fennel, fennel fronds, escarole, romaine lettuce, mustard greens, parcel*, dill, chives, garlic scapes, 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
1/4 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.
SERVES 6
2 Comments
Hello Terry, great recipe! I want to try but I am wondering what kind of apricot juice did you use?
Thank you
Hi Karina, I use the Organic Apricot Nectar by Bionaturae. Happy Cooking!
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