Greenhouse Market Salad Recipes

FARMERS' MARKET SALAD

Farmers' Market Salad image

Provided by Daphne Brogdon

Time 20m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 cup shelled walnuts
1/4 cup olive oil
2 tablespoons miso paste
2 tablespoons white wine vinegar
2 teaspoons honey
Juice of 1 lemon
Freshly ground black pepper
Salt
Two 5-ounce packages mixed baby greens
2 pears, thinly sliced
4 ounces crumbled feta

Steps:

Preheat the oven to 350 degrees F.
Place the walnuts on a sheet tray and cook until toasted, 8 to 10 minutes, and then cool to handle. Chop the walnuts and reserve.
In a medium bowl combine the olive oil, miso, vinegar, honey and a pinch of pepper. Whisk until well blended. Taste, and adjust the seasoning with salt and more pepper if necessary.
In a large bowl combine the greens, pears, feta and toasted walnuts. Add the dressing and toss to evenly coat. Transfer the salad to serving plates and serve immediately.

MARKET SALAD

Market Salad image

For a more rustic feel, tear the lettuce with your hands instead of chopping with a knife.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 5

Ingredients

2 small heads crisp lettuce, washed and well dried
Good quality extra-virgin olive oil
Red-wine vinegar
Salt (preferably sea salt flakes)
Freshly ground black pepper

Steps:

Tear the salad greens into a large salad bowl. Drizzle a bit of olive oil and vinegar over top and season with salt and pepper. Toss gently to coat. Taste and add more oil, vinegar, salt, or pepper if needed.

FARMERS MARKET GREENS

Farmers Market Greens image

We used strongly flavored wild greens because a mild salad would get lost with the rest of the menu. The dressing is a simple and classic vinaigrette.

Time 10m

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

1 tablespoon Champagne vinegar
1/2 tablespoon finely chopped shallot
1/8 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons extra-virgin olive oil
3/4 lb mixed baby greens such as kale, mizuna, tatsoi, mustard, arugula, and spinach (16 cups)
1 1/2 oz edible flowers (optional)

Steps:

Whisk together vinegar, shallot, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add greens and flowers and toss until coated well.

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