(Karoline Boehm Goodnick)
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 | |
| ¼ | cup freshly grated Parmesan |
| ¼ | cup olive oil |
| 5 | ounces (about 6 cups) baby kale |
| 5 | ounces (about 6 cups) arugula |
| 1 | small bulb fennel, trimmed and thinly sliced |
| 1 | large shallot, thinly sliced |
| ½ | cup 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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