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Early Garden Bounty, Greens with Anchovy Caper Dressing

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We’ve had a wonderfully wet spring, and now my garden is beginning to produce. This morning I woke to hazy skies and the first really warm temperatures of the season. It was perfect harvesting weather. Like so many vegetables, lettuces are simply best when harvested from your own garden. Sweet & tender young salad greens are divine. A few weeks ago, I bought seed packets from Botanical Interests (available at many Boulder area grocery stores), and planted to my heart’s content. Thanks to good precipitation, I am preparing a simple salad of spring lettuces & radishes. Perusing through one of my many cooking magazines, I found an anchovy, olive oil, and caper dressing recipe I thought would be nice to try.

Ingredients:
1/2 lb Lettuce greens
1 Bunch radishes
2 Anchovy fillets, drained
1/4 cup extra-virgin olive oil
1 Tbsp. drained capers
1 cup fresh parsley
1 cup fresh cilantro
1/4 cups white wine vinegar
Celtic sea salt to taste
Black pepper to taste

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Directions:
Wash & prepare greens and radishes.
Slice radishes, and set aside.
Blend in food processor – anchovies, oil, capers and fresh herbs. Transfer to large bowl, mix in 1/4 cup vinegar (or more) and season with salt and pepper. Gently massage into salad greens. Add radishes, toss and serve.

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20130612-172313.jpgLots of fresh herbs and the umami quality of the anchovies made a combination that was delicious on cannellini beans as well.

Zuké Salad Dressing

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From the kitchen of our favorite foodie about town, Michelle Auerbach:

Feeling springy?  Feeling cleansy?  Feeling the need to eat all the greens that popped up at the Farmer’s Market this week?  Want to add your Zuké to a salade composée?  Here is the dressing and the salad for you.

Carolyn’s THE DRESSING

3 inch piece of fresh ginger grated

3 cloves of garlic

6 inch piece of turmeric peeled and chopped

½ cup extra virgin olive oil

2 lemons juiced

3 Tablespoons of tamari

2 Tablespoons raw honey

½ teaspoon sea salt

 

Place all the ingredients in a blender.  Blend until smooth.

 

For the salad, I bought one bag of lettuce from Oxford Gardens, one bunch of carrots from Cure farms, I had some tofu in the fridge I had friend up yesterday in coconut oil, and some steamed asparagus.  To this I added a heaping ton of Zuké beets, dulse, & kale.  The key to a salade composée, or a composed salad, is to make it look appealing on the plate, with drizzles of this and jots of that in contrasting and vibrant colors.  Use whatever you happen to have in the fridge including but not limited to cooked potatoes, chicken any way, steamed veggies, salmon, tempeh, good raw milk cheese, green beans, snow peas, really anything that catches your eye.

 

The key, though, is the combination of the grated beets and the salad dressing with some lettuce to catch the juices.

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