Skip the mesclun in the grocery store aisle and instead celebrate the newly sprouted baby lettuces, buttery leaves of bibb, and fresh herbs that begin to appear at local farmers’ markets in the spring. Pair these versatile greens with everything from goose confit and figs to fresh peas and green garlic.
Sicilian Fennel Salad with Oranges, Arugula, and Black Olives
This recipe comes from Margo True’s piece ¿The Accidental Pioneer” (April 2005) about Laura Chenel, the pioneering cheese maker who created American chevre. Chenel advised us to use the juice of Meyer lemons–in season from winter through late spring–to dress this salad. See the recipe for Crunchy Spring Salad »
Leaves of baby bibb lettuce become nests for single servings of barely cooked fresh green peas, making for a light and simple side dish.
Watercress Salad with Ranch Dressing
Ranch dressing was originally sold by its inventor, Steve Henson, as a seasoning packet that contained, among other ingredients, dehydrated garlic, dehydrated onion, black pepper, and dried parsley; all cooks had to do was add mayonnaise and buttermilk. Our version uses fresh herbs, but fresh garlic and onion won’t do: only the dried powders produce this dressing’s characteristic flavor. See the recipe for Watercress Salad with Ranch Dressing»See the RecipeAndré BaranowskiSee the RecipeFarideh Sadeghin
Roasting beets and puréeing them with a little balsamic vinegar makes a sweet, earthy spread that’s a perfect base for slices of smoked salmon and peppery watercress.
