Market Meals is a collaboration between Boulder Reporting Lab and the Boulder County Farmers Markets, featuring weekly seasonal recipes built around ingredients from local growers, ranchers and food producers. Find it in Nibbles every Tuesday and on Boulder Reporting Lab. Sign up to get Nibbles in your inbox.
Anyone who has taken a stab at eating healthier at restaurants has encountered their fair share of “house salads.” The limp lettuce and unripe tomatoes can be so disappointing and pricey that you simply stop ordering salads.
However, chefs who love salads will tell you that when you are making something as simple as greens in a vinaigrette, every single ingredient matters in the end result.
Fresh, local greens and vegetables grown in nutrient-rich soil are bursting with complex flavors that can elevate that blah side salad into something you crave.
In the following recipe, try tearing (not chopping) greens, and shredding and thinly slicing toppings so each bite includes all of your flavors. Pat your produce dry so that the dressing can fully coat your salad without getting soggy or slimy.
Instead of those heavy, goopy commercial dressings, make your own vinaigrette in minutes that highlights the fresh ingredients, rather than drowning them.
Spring Market Salad
- 4 ounces spring greens mix
- 1-3 finely grated carrots
- ¼ cup thinly sliced radishes, spicy or watermelon radishes
- ¼ cup goat milk feta cheese, crumbled
- Optional toppings: Chopped green onion; fresh herbs; toasted cashews
Dressing:
- 2 to 3 tablespoons extra virgin olive oil
- 1 teaspoon aged sherry vinegar
- 2 teaspoons fresh lemon juice
- 1 large garlic clove, pressed or minced
- About ½ teaspoon honey
- 1 teaspoon prepared Dijon mustard
- Flaky salt and freshly ground black pepper, to taste
Wash, dry, and tear greens into bite-size pieces. Shred carrots finely, the smaller the pieces the better. Combine greens and carrots and sprinkle with salt.
Prepare dressing by whisking all ingredients together. Taste and tweak with salt and pepper. Double or triple this recipe to make vinaigrette for the week. Toss the salad mix with dressing right before serving.
Top with crumbled feta, any optional toppings and slices of radishes cut very thinly using a knife or a mandolin cutter.
Visiting the Markets
Boulder Farmers Market
- 13th Street between Arapahoe Ave. and Canyon Blvd.
- 8 a.m.-2 p.m., Saturdays, April 4-Nov. 21; 3:30-7:30 p.m., Wednesdays, May 6-Oct. 7
- More information
Longmont Farmers Market
- Boulder County Fairgrounds
- 8 a.m.-1 p.m. Saturdays, April 4-Nov. 21
- More information
Have a tip or suggestion? Send your comments, questions and ideas to nibbles@boulderreportinglab.org.
