Radishes and arugula are two of my go-to salad ingredients—their shared pepperiness always makes for a bright and biting combination that cuts through any rich, fatty flavors in the rest of the meal. The trouble is that when you are dealing with flavors as strong as these, a mustard- or lemon juice-based vinaigrette is sometimes too abrasive resulting in a palate-killing salad. The mother-and-daughter Ortega team (Simone and Inés) have solved the problem by creating a dressing that uses cool and creamy yogurt in place of oil to dress these spicy components.
'salad greens' on Serious Eats
After a winter of contemplating overpriced supermarket turnips that looked like softballs with troubled pasts, last week at the farmers' market I saw a bunch of lovely young turnips with tender greens still attached. I knew they deserved a fate more interesting than roasting with other see-you-through-the-winter staples.
When combined, the peppery cress and tender, pleasingly bitter frisée creates a salad that's worlds away from the dull mesclun mixes we've become used to. These are salad greens that really taste like something—they don't act solely as a vehicle for other ingredients or a particularly intriguing dressing. It's a salad that's all about the lettuce, and this time of year, it's just right.
Despite substantial evidence to the contrary on pesticide-treated suburban lawns nationwide, dandelion can be a healthful and delicious part of your springtime menu. This sweet, not-too-bitter salad is an easy place to start.