Spring Salad Three Ways

 

 

Salad of Mixed Spring Greens and Herbs with Lemon and Ricotta Salata 
Bruschetta with Mixed Spring Greens, Lemon and Ricotta Salata
Roast Chicken with Lemon on a Bed of Spring Greens

The elemental salad.  Often viewed as a dish for dieters, luncheons, and side dishes - and, yet, capable of so much more.  Here is an example of how one simple salad that makes use of the season's freshest greens, herbs and vegetables, can be presented three ways.  Simply yet artfully arranged on a plate, it is a seasonal and elegant composed salad; heaped on a thick slice of peasant bread rubbed with garlic and drizzled with olive oil, it becomes a vibrant and snazzy topping to bruschetta; arranged on a platter as a bed, it serves as garnish and accompaniment to a roasted chicken dinner.  This simple salad is the workhorse and little black dress of the culinary world:  You can bring it anywhere, keep it simple or dress it up with accessories, while it gracefully morphs into a new meal each time.

Salad of Mixed Spring Greens and Herbs with Lemon and Ricotta Salata 
Serves 4-6

4 cups baby arugula leaves, washed 
1/2 cup fresh mint leaves
1/2 cup Italian parsley leaves
1 small bunch fresh chives, chopped
1 cup thinly sliced radishes
1 cup shelled English peas, blanched

1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup shaved Ricotta Salata
2 teaspoons finely grated lemon zest

Assemble Salad:
Combine arugula, mint, parsley, chives, radishes and peas in a large bowl.  Whisk olive oil, lemon juice, honey, salt and pepper together in a small bowl.  Pour 2/3 of the dressing over greens and toss to combine.  Arrange on plates.  Top with ricotta salata and lemon zest. Drizzle with remaining dressing. 

 

Bruschetta with Mixed Spring Greens, Lemon and Ricotta Salata
Serves 6 as a starter

Prepare salad as above.  Cut peasant bread or sourdough bread in six 1/2" thick slices.  Rub with garlic clove.  Brush lightly with extra-virgin olive oil.  Grill in oven or on griddle pan until toasted and golden brown, turning once.  Arrange bread slices on individual plates or platter.  Top with salad.  Drizzle with additional extra-virgin olive oil and top with black pepper.


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Roast Chicken with Lemon on a Bed of Spring Greens:
Serves 4-6

To roast a chicken read recipe here.  When chicken is cooked and while it is resting, assemble salad.
Arrange salad on individual dinner plates or large serving platter.  Place carved chicken pieces on salad.  Garnish with Italian parsley sprigs.

 

Comments

[Deb]

Alright, every time I'm on here I leave your site hungry. Wonderful recipes, wonderful pictures, and well-written. Fabulous!

[giz]

My first visit to your lovely blog. Really nice recipes and great photos.

[Lynda]

Deb and Giz,
Thank you for the nice comments!