The Best Holiday Green: In Your Salad Bowl

Rules of the house:

  1. Eat from our garden. Right now that means parsley, chard, arugula, mint, rosemary, thyme, oregano, sage, scallions, chives, garlic greens (teeny bits.)
  2. Eat from nearby organic and sustainable farms. For us, that means Elmwood Stock Farm, Lazy Eight Stock Farm, Hoot Owl Holler Farm, Henkle's Herbs & Heirlooms.
  3. Eat greens in all forms all year round—being realistic about deep winter, when roast veggie salads on beds of lightly cooked winter greens should rightfully have their day.
  4. Make homemade dressing. Usually that's as simple as drizzling good olive oil and then lemon juice or a tasty vinegar over salad assembled on a plate. And next most often: Lemon Mustard Vinaigrette, bright and fresh in all seasons.
  5. Particularly eat salad during sweets-surrounded seasons.
Kale, lettuce and kohlrabi from  Elmwood Stock Farm , December 5, 2015

Kale, lettuce and kohlrabi from Elmwood Stock Farm, December 5, 2015

Lemon Mustard Vinaigrette for 2

These are guidelines. The proportions are forgiving, and vary according to taste, type of salt, and acidity of lemon or vinegar. Make this a few times and you will not need measuring tools.

  • Mix together about 2 teaspoons good mustard, like Sunflower Sundries Hot Garlic, with 3/4 teaspoon fine salt (or more if coarse), lots of ground black pepper, and 3 scant tablespoons good olive oil. We use Kentucky-based First Fresh 3 Village Blend
  • Whisk whisk. (Or, for good therapy, you could shake these ingredients together in a small, tightly sealed jar.)
  • Add 1 tablespoon of lemon juice or mild vinegar (rice, white wine/sherry/champagne, cider).
  • Whisk whisk.
  • Drop a bit onto a finger. Taste. Adjust until it's slightly salty and slightly sour.
  • Add to your salad and enjoy the brightness.

To add even more layers of flavor:

  1. Rub the salad bowl or plate with a cut garlic clove.
  2. Use a microplane grater to zest some or all of the exterior lemon peel, straight onto the salad.
  3. Add 1 teaspoon or more finely chopped shallots, or 1 teaspoon or more of any fresh herb you like. Tarragon, mint and chives are particular Campsie favorites.
  4. Use a flavored vinegar. We like Stuarto's Fig Balsamic, Grapefruit Balsamic, and 18-Year Aged Traditional Balsamic for variety.
Rona RobertsComment