I used my peeler to shave the carrots into ribbons. Here are some of the greens I returned home with last weekend from the market: kale, pea shoots, and mixed baby greens. If it needs more seasoning, add a pinch more salt. Taste, and adjust to taste as needed: Add more lemon or vinegar for more bite.
All-Purpose Lemon Vinaigrette, Step by Stepįor this dressing, you need 1/3 cup of freshly squeezed lemon juice.įirst, whisk together the honey, salt, lemon, and vinegar then stream in the olive oil, and whisk to combine. It tastes fresh and bright, and for all of those tender spring greens, I don’t think there is a better match. And, unlike my favorite large-batch shallot vinaigrette, this one requires no mincing or electrical equipment. This lemon dressing is lighter than this cashew dressing and this tahini dressing, the two I favor during the winter for heartier greens. That night I made a salad with a mix of the greens, shaved carrots and radishes, toasted walnuts, and feta, all tossed together with a simple lemon vinaigrette, a mix of honey, fresh lemon juice, white balsamic vinegar, salt, and olive oil. After months of roasting root after root, these tender lettuces were a sight to behold, and I could not help loading my tote with ALL of them, along with a few enticing bundles of rainbow carrots and purple and green radishes. Sure enough, I found neither a majestic spear nor a ruby stalk, but I did find greens, bags and bags of greens - spinach, kale, pea shoots, bok choy, spring greens, and other baby lettuce mixes. Having lived in Upstate New York for almost a decade now, I know better than to expect asparagus and rhubarb this time of year, but I made the trek to confirm. Last Sunday I went to the Schenectady Green Market for the first time in months.