In season: asparagus, Bibb lettuce, Boston lettuce, Mache, and mesclun are accessible year around however flourishing in the cooler weather of spring and fall.
What to look for: Leaves give bright and fresh looking, that’s why choosing crisp lettuces.
How to store: packed salads in an airtight plastic bag can be store in refrigerate for 3 to 5 days. First lettuce washed and thoroughly dried in a salad spinner to eliminate any additional moisture.
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Pea-Shoot and Baby-Artichoke Salad with Parmesan Croutons
First, mix radishes and baby artichokes with vibrant green pea shoot for the salad that’s full of texture. For richness and heft add rustic Parmesan croutons, which get a little kick from the cayenne.
- 3 1/2 ounces Parmesan cheese, grated (1 1/4 cups), divided
- Coarse salt and freshly ground pepper
- 1/4 teaspoon cayenne pepper
- 5 ounces rustic bread, such as pane Pugliese, torn into 1-inch pieces (about 2 cups)
- 7 tablespoons extra-virgin olive oil, divided
- 1 lemon, zested
- 1/4 cup fresh lemon juice (from 1 or 2 lemons), plus more for drizzling
- 1 1/4 pounds baby artichokes
- 4 ounces pea shoots (about 8 cups)
- 5 medium radishes, thinly sliced
Preheat oven to 370 degrees. In a small bowl Mix parmesan, ½ tsp. Salt, ½ tsp. Pepper and cayenne. Toss bread with 2 tbsp. Oil on a rimmed baking sheet spread into a single layer and sprinkle with half of cheese mixture, bake for 10 minutes. Flip bread with a spatula and sprinkle with remaining cheese mixture, bake until bread is golden brown, still soft, 5 more minutes. Reserve any cheesy bits on the baking sheet.
Mix lemon zest and juice, ¼ cup oil, ¾ tsp. Salt and ½ tsp. Pepper in a large bowl. At a time work 1 artichoke, covering tough external leaves. Trim 1 ½ inches from top and stem. Trim fibrous green skin from base and sides. Thinly slice each artichoke lengthwise, adding to the bowl with dressing and tossing. Add remaining ½ cup cheese and croutons, toss to mix. Let stand until bread is slightly softened, 10 minutes.
Add pea shoots, radishes, and cheesy bits from baking sheet, now serve. Sprinkle with remaining tbsp. Oil and more lemon juice, season with salt and pepper.
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Bibb Salad with Radishes and Asparagus
Bibb salad is a unique salad that will complement any spring season. Crunchy radishes, delicate Bibb lettuce, and fresh asparagus are used in Bibb salad. How much quantity of these ingredients is used in salad mention below?
- 2 teaspoons grainy Dijon mustard
- 1 tablespoon red-wine vinegar
- 1/4 cup extra-virgin olive oil
- Coarse salt and ground pepper
- 2 heads Bibb or Boston lettuce, leaves torn into bite-size pieces
- 4 radishes, thinly sliced
- 4 asparagus stalks, thinly sliced
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In a medium bowl, whisk together mustard, vinegar and olive oil; season with salt and pepper. Now add asparagus, lettuce, and radishes. Mix to combine. Serve immediately.
Rhubarb Salad with Goat Cheese
Rhubarb salad is an unforgettable spring salad. Rhubarb Salad makes to combine the honey roasted rhubarb, toasted walnuts, tangy goat cheese and crispy fennel.
- 3/4 pound rhubarb, cut into 3/4-inch pieces
- 1/4 cup honey
- 1/2 cup walnut halves
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar (preferably white)
- Coarse salt and ground pepper
- 4 bunches arugula (about 1 pound total), tough ends removed
- 1 fennel bulb, cored and thinly sliced crosswise
- 1/2 cup fresh goat cheese, crumbled
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Reheat oven to 450 degrees, with upper and lower racks. On a baking sheet, mix the rhubarb with honey. Now roast on an upper rack, until beginning to soften, for 5 minutes. Let cool on baking sheet. On another baking sheet, bake toast walnut on lower rack until fragrant, about 5 minutes. Let cool, then chop.
In a large bowl, add oil, vinegar and season salt and pepper. Add other ingredients, arugula and fennel, mix to together. Mix rhubarb, walnuts and goat cheese. Rhubarb Salad is ready and serves it.