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seasonal recipe

Recipe for Spring greens salad with Parmesan vinaigrette

(Karoline Boehm Goodnick)
April 11, 2012
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Serves 4

Mesclun mixes are readily available in markets, always the same, and dull after a while. Here, you create your own blend with young greens or a mixture of miniature lettuces. Kale salads are all the rage right now. Choose baby leaves for their delicate texture and pair them with spicy arugula. Use authentic Italian Parmesan; the flavor stands out.

Juice of 1 large lemon
Salt and pepper, to taste
¼cup freshly grated Parmesan
¼cup olive oil
5ounces (about 6 cups)

baby kale
5ounces (about 6 cups)

arugula
1small bulb fennel, trimmed and thinly sliced
1large shallot, thinly sliced
½cup fresh Italian parsley leaves
Extra small wedge of Parmesan (for garnish)

1. In a small bowl, whisk together lemon juice, salt, pepper, and Parmesan. Gradually whisk in the olive oil.

2. In a serving bowl, mix baby kale, arugula, fennel, shallots, and parsley. Add enough of the dressing to coat the leaves lightly; toss well. Taste for seasoning, and add more salt and pepper, if you like.

3. Divide the salad among 4 plates. Use a rotary vegetable peeler to shave Parmesan onto the plates.

Karoline Boehm Goodnick

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