It’s such a simple thing, a fresh green salad. With the right selections, a fresh green salad can be on your table within minutes. Whether you grow your own greens, get them from a farmers’ market, the grocery store or a friend, getting fresh greens can be both an easy or difficult task.

Years ago, I watched a live demo at the Heritage Library in Lakeville by a gardener who knew what combinations to bring to the table. She had brought a variety of greens – basil, fennel, bok choy, thyme and butter lettuce. We watched her as she carefully laid out the greens and then carefully sliced through them releasing such a wonderful scent. The crowd watched as she explained how she adds different greens to her salads to pair with different dishes. She said that she doesn’t really obey any rules, but rather seeks what’s in season at the time. It’s the freshness of the greens and the season that determines her ingredients. We were delighted that gave out samples to us in the crowd. No dressing was used as she topped off her greens simply with a little olive oil and salt and pepper! She said if you wanted a little more tang to your salads, use a balsamic vinegar!

When we go to the store, it is tempting to pick up the ready to eat prepackaged salad kits. It’s fast and convenient so we rarely think about freshness. It’s a salad, so it must be fresh, right? This is exactly why I love the summer season. Besides growing our own greens, the next best fresh thing to do is to pick up truly fresh greens from a farmers’ market.

Have you ever wondered why the greens we grow or buy from farmers’ market   taste so much better than what we get from a store? Many of the salad kits are shipped from other parts of our country. We are lucky that grocery stores do carry some vegetables from local sources, but not much is in the leafy green category. Like when you cut a flower, the simple act of disconnecting a leaf from a stem starts the decay process. Some salads get moldy faster than others depending on moisture content of the leaves. 

Let’s take a closer look at some greens that we commonly grow here. You have your leafy herbs like basil. Basil has so many varieties. As an annual, we can grow almost any variety. It adds a nice punch of flavor especially when you slice it. Next would be the kales, spinach and Swiss chard greens that some people tend to stay away from. The kale stalk can have a little bitterness, so if you don’t like that sharpness, just pluck it off the stem. I have heard people say that they are ‘too healthy’ to eat; but they are excellent in a light olive oil, garlic and pepper sauté.

Lettuce, endive and radicchio are leafy greens in the aster family. They are known as basics for making your salad. It is fun to experiment during the summer taking a lettuce and adding something that you haven’t tried in the past. I have found bok choy to be an interesting addition to my salad for its incredible crunchiness. Another surprise for me was beet greens. They are similar to Swiss chard in texture and both can be cooked. Spinach is another very versatile green that can be eaten in your salads and sandwich raw just as you would a regular lettuce leaf. It is often used in egg dishes, pastas and dips. 

How about making up your own combinations for a mighty green salad? This time be a little daring. 

Here are some ideas for making a great herb salad: parsley, watercress, and chives shine in this easy and versatile herb salad recipe. Dress the salad with an intense, garlicky vinaigrette for a simple, healthy side dish.

What is it? An herb salad is a salad made from fresh, leafy green herbs. It can include parsley, cilantro, watercress, mint, basil, chervil, or dill. And just about any fragrant leafy herb works in this recipe. The herbs you use depends on the season.

Occasionally, edible flowers, such as chive blossoms, nasturtiums or violets, are also added to the salad. Some cooks add the herbs to a bed of other leafy greens, such as lettuce, arugula, or bitter greens. The salad is typically served with a vinaigrette.

Key Ingredients: In this herb salad recipe, we use a base of dandelion greens and watercress and add fresh parsley, chives, and chervil. However, you can add just about any herbs you like and have on hand. 

• Dandelion greens are a bitter, nutritious herb that is rich in beta carotene, vitamin C, vitamin K, and minerals. Dandelion salad is delicious with a bitter note, but the greens also form a foundation for other herbs in this recipe. You can also cook dandelions, as in a wilted dandelion salad. (Note – make sure not to use dandelions that have been treated with an herbicide or other chemical.)

• Watercress is a member of the mustard family. It has a peppery taste reminiscent of horseradish and is a nice partner for dandelion. It is also rich in vitamin K, vitamin C, and various minerals.

• Parsley has a clean, green flavor.  It is also rich in beta-carotene and vitamin K, and is traditionally used to support the kidneys.

• Chervil has a delicate sweet flavor, and it tastes like a cross between tarragon and parsley. 

• Chives bring a delicate onion-like flavor to the salad. Chives are rich in vitamin K. They also contain antioxidants called glucosinolates. These glucosinolates support cellular health in the same way as onions and garlic.

• Garlic helps give body and flavor to the vinaigrette, and it also balances the bitter notes of the dandelion greens.

• Extra virgin olive oil is the foundation of the vinaigrette. Olive oil contains a healthy mono-unsaturated fat. This helps you to absorb the fat-soluble micronutrients in leafy greens and herbs.

• Red wine vinegar brings a note of acidity to the vinaigrette. It’s a natural match for robust herbs – especially dandelion and watercress.

• Dijon mustard helps to emulsify the vinaigrette, and it also partners well with watercress, chives, and parsley.

Recipe Tips: Making any salad should be straightforward. There’s plenty of latitude for experimentation and substitutions. Remember, there are a few things to keep in mind when you make an herb salad.

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• Forage for wild herbs, such as dandelion greens, in safe places. Stay away from roadways and fields sprayed with pesticides and other chemicals.

• Soak your herbs in a bowlful of cold water; then dry them in a salad spinner. This will remove grit and other debris. It also helps keep them crisp and vibrant.

• Discard bruised or discolored herbs. Clean your herbs thoroughly. Soak them in a bowl full of cold water; then spin them dry in a salad spinner.

• Use what’s available and in season. In the spring, that means dandelions, cress, and chives. In summer, you might opt for parsley, basil, and cilantro.

• Run the garlic through a garlic press or mince it finely for a more uniform vinaigrette.

• Thoroughly mix the ingredients for the vinaigrette so that it emulsifies effectively and becomes smooth. Adding them to a mason jar and shaking them thoroughly works, but so does running it through a high-speed blender.

Herb Salad Recipe

This simple spring herb salad features dandelion greens, peppery watercress, parsley, and chives touched with a garlicky vinaigrette. Serve it with grilled chicken or salmon or as a partner for a springtime soup.

Ingredients:

For the Salad

• 2 cups dandelion greens (torn)

• 3 cups watercress leaves

• ½ cup chopped flat-leaf parsley

• ¼ cup snipped chives

• ¼ cup chopped chervil

For the Vinaigrette

• 4 medium cloves garlic minced

• ¼ teaspoon fine sea salt

• ½ teaspoon freshly ground black pepper

• 2 teaspoon Dijon-style mustard

• 3 tablespoons extra virgin olive oil

• 1 tablespoon red wine vinegar

Equipment:

• mixing bowl

• salad tongs or utensils

Instructions:

1. Toss all the greens into a large bowl.

2. In a separate bowl, whisk the garlic, salt, pepper, mustard, olive oil, and vinegar together until well-mixed and lightly emulsified. Dress the salad and serve immediately.

*Material from this article sourced from the University of Minnesota Extension office.

* How to Make a Simple Herb Salad Nourishedkitchen.com