I am happy to tell you that my abundant CSA anxiety has already set in. It’s early this year, but we have more leafy greens, lettuce, and radishes than we know what to do with. We went with Paisley Farm for our share and, 3 weeks in, their food is fantastic. So far, we are thrilled with everything, and trying to eats greens as fast as we can.
As a means to consume all this roughage, I’ve resorted to very well-dressed salads. I usually prefer my dressing on the light side, but these days I need sogged leaves so I can fit more into our salad bowls. Must. Eat. Salad.
It’s a nice time of year for big salads, and the one pictured above was really satisfying. This is hardly a recipe, more like a salad suggestion. Use what you have around the house and at the market. Taste as you go for salt and acid levels.
Bitter Greens with Radish and Egg
for the dressing
Juice of 1 lemon
1/3 cup olive oil
Drizzle white wine vinegar
1 – 2 cloves minced garlic
Generous pinch sea salt
for the salad
1 bunch bitter greens, washed with leaves torn (we used a mix of mizuna, radish and mustard greens)
1 bunch radishes
Juice of 1 lemon
1/8 teaspoon sea salt (maybe more)
2 or 3 eggs
fresh ground pepper
Trim and slice radishes and set in a medium bowl. Toss with juice of 1 lemon and salt and set aside for 10-15 minutes. Meanwhile, pierce tiny holes in the tops of the eggs and place them in a medium sauce pan filled halfway with water. Cover pan, and bring to a boil. Just as the water is boiling, turn off heat and set aside for 10 – 12 minutes. Remove eggs from water and set aside to cool.
Next, make the dressing. Whisk lemon juice and vinegar into the oil until you achieve your desired dressing consistency, and then add salt and garlic. Whisk and set aside.
When radishes have softened a bit, drain those you wish to use in the salad. Peel and slice the eggs and sprinkle with a few pinches of salt. Toss everything together and serve immediately. If you need to make ahead, keep the ingredients separated until just before serving.