2000s Recipes + Menus
Farmers Market Greens
Serves6
- Active time:10 min
- Start to finish:10 min
RECIPE ADAPTED BY RUTH COUSINEAU
October 2005
- 1 tablespoon Champagne vinegar
- 1/2 tablespoon finely chopped shallot
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
- 3/4 lb mixed baby greens such as kale, mizuna, tatsoi, mustard, arugula, and spinach (16 cups)
- 1 1/2 oz edible flowers (optional)
-
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.
Cooks’ notes:
- Greens can be washed and dried 1 day ahead and chilled in a sealed plastic bag lined with paper towels.
- Vinaigrette can be made 6 hours ahead and chilled, covered. Bring to room temperature before using.
- Keywords
- ruth cousineau,
- salad,
- vegetarian,
- side,
- flowers
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