Here is another foolproof recipe that begs for your improvisation. I am including it here just so that, once again, if I write it, maybe you will think to make it. Sometimes we all need just a little nudge to get our imagination going, especially where dinner is concerned.
I always like to incorporate fruit in my salads, especially with young, soft baby lettuces. A spring mix is perfect for pairing with fruit. The season is here for young, tender baby lettuce leaves and the markets are overflowing with baskets of these lettuce mix. I grabbed a big bagful last time I was at the market and have been using it everyday for lunch salads and dinner salads.
Salads don’t have any rules or regulations and yet, I have so many people tell me when they eat one of mine, that they would never have thought of adding such and such. I add whatever goes well together that’s pottering around in my fridge that day.
A good dressing makes all the difference too. For a soft salad with fruit, I like to use a sweet, Dijon mustard dressing. It has a hint of sweetness from the agave syrup (you can use honey), a crisp tartness from the fresh lemon juice and it’s light yet creamy from the Dijon mustard.
So, for this recipe, I am not going to use quantities; put in as much or as little as you wish. I will, however, list the fruit and vegetables I used for this particular salad. That is also open to your taste; choose the fruit you like and leave out what you don’t.
Spring Lettuce Salad
spring/baby lettuce mix
yellow bell pepper
suggestions: any berry of your choice, apples/pears, oranges/grapefruit/tangerines, peaches/nectarines/plums, cucumbers, sweet peppers, cherry/grape tomatoes, shredded carrots, green onions, pink/golden beets.
Dijon Mustard Vinaigrette
1/2 cup of fresh lemon juice (about 2 large lemons)
1 teaspoon Dijon mustard
1 tablespoon agave syrup or honey
1 cup extra virgin olive oil
salt and pepper
Combine everything in a jar and shake briskly to mix or you can put in a bowl and whisk everything together.
You should get a creamy, emulsified dressing.
Check for salt and pepper and also, for sweetness.
Adjust these to your liking.
This makes approximately 10/11 oz of dressing.
Toss the lettuce, fruit and vegetables together with about two tablespoons of dressing. You don’t need a lot because you don’t want the delicate lettuce leaves drowning in dressing. Start with two tablespoons and if you would like more, add a tablespoon at a time.
Turn the salad out onto a pretty plate or bowl and enjoy.
Thank you for reading and have a great weekend!
Happy Father’s Day to all the hard working, wonderful daddies out there.