I enjoy all aspects of cooking, but if asked what I enjoy making the most, it would be salads. My first choice, of course, would be greens picked fresh from the garden. Right now, while the last of the snow is being washed away by the rain, like everyone else, I depend on the greens available in the supermarket. The selection of packaged greens has improved over the last several years and one local supermarket carries greens grown in nearby greenhouses.
When using clamshell or bagged greens, check the date and first be sure you will be able to use what you purchase well before the expiration date. It is better to buy a smaller container that you will use than end up with something that resembles lettuce soup! I examine the package from all angles before I purchase because the freshest container can have quite a few soggy leaves.
The first step is to wash your greens thoroughly, even the packaged lettuces that are “triple washed”. I find that washing revives packaged greens and allows you to remove any damaged leaves. I fill a very clean sink with cold water, add the greens and swish them around, after a minute or so, the dirt and sediment will sink to the bottom. For very delicate just-picked micro greens that might wind up in the drain, I put them in the bowl of the salad spinner filled with cold water. The dirt sinks to the bottom and you can scoop the leaves out with your hands. Transfer the greens to the colander part of the spinner. I give them a shake in the colander portion first over the sink to remove excess water then I will start spinning. I spin and dump the excess water several times. It is also important not to overfill the salad spinner, or the water has nowhere to go, three-quarters of the way is a good stopping point. If you are not using all the greens you have prepared, store them in a gallon storage bag. I like to put a flat paper towel in the bag first to absorb any excess water. Store in the crisper drawer of your refrigerator, and be sure not to store anything on top of it.
Thinly shredded romaine was a new twist on a green salad for me. In this recipe, again from Ana Sortum in the latest issue of Fine Cooking magazine, romaine lettuce is cut crosswise into quarter inch slices almost giving it a slaw-like quality. The shredded romaine is combined with spicy arugula and a trio of fresh herbs, dill, mint and parsley. Crispy grated cucumber and toasted walnuts are added to the salad. A creamy yogurt based dressing is the perfect compliment to the greens. A little Aleppo pepper sprinkled on at the end gives a little kick.
Spring starts this week and Joe is more than ready to go out and work the soil. He started the first crop of salad greens several weeks ago in the Aerogrow and transplanted them yesterday in the greenhouse. So it won’t be long before we will be enjoying our own home grown salads.
Shredded Romaine and Cucumber Salad
Serves 4
Ingredients
For the dressing
- 2T fresh lemon juice
- 1T Champagne or Chardonnay vinegar
- 1 1/2t granulated sugar
- 1t minced garlic
- 1/2c plain whole milk or low fat Greek-style yogurt
- 1/4c plus 1T extra virgin olive oil
- Kosher salt and freshly ground pepper
For the salad
- 1 large head of romaine lettuce
- 1 English cucumber
- 1c baby arugula
- 3/4c lightly toasted walnuts, halves or pieces, reserve 2-3T for garnish
- 2T chopped fresh dill
- 1T chopped fresh mint
- 1T chopped fresh flat leaved parsley
- Kosher salt and fresh ground pepper
- 1/4t Aleppo pepper or a scant 1/4t red pepper flakes
Directions
For the dressing
- In a small bowl, combine the lemon juice, vinegar, sugar and garlic. Let stand for about 10 minutes to mellow the garlic. Whisk in the yogurt. Slowly drizzle in the oil, whisking constantly to combine. Season to taste with salt and pepper. Refrigerate until ready to use. Dressing can be made up to 3 days in advance.
For the salad
- Core and separate the romaine leaves, discarding any bruised or damaged outer leaves. Wash and thoroughly dry the romaine, this is important because the dressing won’t cling if the lettuce isn’t dry. Slice the leaves into 1/4 inch crosswise pieces and place into a large bowl.
- Peel, halve and grate the cucumber on the large holes of a box grater. Squeeze out the excess water with your hands and add to the lettuce. Add the walnuts to the salad.
- Coarsely chop the arugula and add to the bowl along with the herbs. Keep refrigerated until ready to serve.
- Toss the salad with dressing to coat generously. Season to taste with salt and pepper. Sprinkle with the Aleppo pepper and reserved walnuts and serve.
