1 tsp. Dijon mustard
½ tsp. sea salt
½ tsp. freshly ground pepper
1 tsp. honey
¼ cup vinegar (cider, white wine, balsamic are all great)
½ cup olive oil
Place mustard, seasonings and honey in a small bowl. Combine with a whisk. Add vinegar of choice and whisk together. Pour oil in a slow stream, continuing to whisk until dressing has a smooth consistency. Taste and adjust seasonings to your liking. Toss with fresh greens and vegetables.
This can also be applied to greens such as Swiss chard, kale and collards.
Tips for handling lettuce and other greens
We see a LOT of greens during the CSA season, and love the health benefits they provide. It can seem a little overwhelming if you’re not used to eating salads and greens on a regular basis, so we wanted to start the season with some basic tips to help make it easy and enjoyable.
Follow these lettuce-handling tips to keep your greens crisp and fresh all week:
We include this information every season, but if you have not had an opportunity to try this technique yet, please do – it made the difference between dreading our weekly greens (which went limp before we could get to them) and loving our weekly greens. ~ Michelle Bandy-Zalatoris
Fill your kitchen sink with cold water as soon as you get home with your share. Twist or chop off the stem at the bottom of the lettuce. Place the loose leaves in the water and gently swish them around to remove any soil. Place part of the leaves in a salad spinner and spin until dry. Remove the lettuce leaves and place inside a large zipper storage bag between two paper towels. Repeat with remaining lettuce leaves and fill bag. Do not overfill the bag. If the leaves are too tightly packed, they will not last as long. Place bag in refrigerator and grab a handful of leaves whenever you need a quick and delicious salad.