Pretty soon all of the farmer's markets (mine happens to be GrowRVA) are going to have many varieties of mesclun greens. You can have many different mixes as each creates its own unique taste. One thing is certain — the leaves typically create a delicate salad which does not hold up well to heavy dressings. But you don't use that store bought bottled stuff anyway do you?
I know everyone remembers how I turned an olive oil can into a planter, right? Then I gave a quick update on it's progress. Well you can see from the pictures above our greens have flourished. We will easily get 6-8 servings from this one planting. The other key here is the fact that there is still time to have 1 or 2 more plantings this early growing season.
Mesclun Salad Dressing Ingredients:
- 1 garlic clove, peeled & cut in half
- 1 shallot, chopped
- 2T red wine vinegar
- 1T good quality balsamic vinegar (you do not want to skimp here)
- 1t of dijon mustard (I prefer and use a grain mustard Roland Organic is my brand) — remember I used it on my corned beef sandwiches.
- 1/4 cup extra virgin olive oil
- Salt & pepper to taste
Rub the bowl with the garlic clove, add both vinegars with the mustard and mix well. Slowly drizzle in the olive oil, mixing with a whisk. Toss quickly with 3 cups of mesclun greens*.
*E.A.T. tip: Remember I stated this is a delicate salad? For that reason you want to mix the greens right before you are ready to serve. Do not make ahead and allow to rest in the dressing which will cause the greens to wilt and not be as eye appealing on the plate.
Another variation would be to add your favorite cheese or pickled beets. You can see which option I chose...
I hope this gives you a little push to go navigate your local farmers market and pick up these treats while they are in season — or even try your hand at growing some mixed greens in your garden this year.
E.A.T. local E.A.T. well