Farmers Market GreensMikkel Vang
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.
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.
Recipe information
Total Time
10 min
Yield
Makes 6 servings
Ingredients
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)
Preparation
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.
