Farmers Market Greens Recipes
FARMERS MARKET GREENS
We used strongly flavored wild greens because a mild salad would get lost with the rest of the menu. The dressing is a simple and classic vinaigrette.
Time 10m
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Whisk together vinegar, shallot, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add greens and flowers and toss until coated well.
FARMERS MARKET GREENS
Nothing can beat greens from the farmers market - they're so beautiful, delicate, and fresh, you simply can't help buying some.
Time 15m
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Whisk together oil, shallot, lemon juice, salt, and pepper in a large serving bowl.
- Just before serving, add lettuces to dressing and toss to coat.
FARMERS MARKET GREEN SALAD WITH FRIED SHALLOTS
Categories Salad Leafy Green Appetizer Fry Quick & Easy Summer Shallot Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Cut shallots into 1/8-inch-thick slices. In a heavy 10-inch skillet cook shallots in oil over moderate heat, stirring occasionally, until golden, 15 to 20 minutes. With a slotted spoon transfer shallots to paper towels to drain and season with salt. Reserve 3 tablespoons oil for dressing salad and cool shallots to room temperature. Shallots may be fried 2 days ahead and kept in an airtight container at room temperature.
- Just before serving, in a large bowl toss together greens, sprouts, reserved oil, vinegar, and sea salt. Sprinkle shallots over salad.
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