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This recipe is really to highlight the super simple and delicious dressing-you can really use whatever greens and garnishes you like. I was super excited to make this because it’s the FIRST SPRING SALAD. It’s only April here in Vermont, so the first fresh farm vegetables feel extra special. This combination of greens, nasturtium & pickled carrots gives the salad a great balance of spicy, tangy, crunchy & sweet.
Ingredients Maple Mustard Dressing: 1 Tbsp maple syrup 1 tsp dry mustard (or your favorite type of prepared mustard, like dijon) 1 tsp apple cider vinegar OR Root 5 Farm Fire Cider Green Salad: fresh greens edible flowers (optional) quick pickled carrots or radish Method of Preparation Add your dressing ingredients to a jar with a lid- feel free to add some spices, salt/papper, or hot sauce if you like that kind of thing. Sometimes I add garlic powder. Shake to combine- salad dressing DONE! That’s it! This dressing is great on all sorts of dishes and you can adjust it to make it sweeter or more tangy depending on what you like. The maple mustard dressing is especially good on a salad with strawberries or apple slices. Each year I get into obsessions with certain foods as they come into season. It’s always my way to use up as much produce as possible when it’s fresh. This spring with all my lettuce I’ve been making caesar salads. Each time I make it, I use the same dressing - but I always mix up the produce and crouton bread. Fresh crouton are so quick and easy to make and very underrated. You should definitely start making your own. I’ll tell you about how I prepare each of the components, but please use whatever ratio of dressing, greens, and bread chunks that you like. This vegan caesar salad dressing is great for folks with allergies and comes together in just a few minutes.
Caesar Dressing 4 Tbsp vegan mayo, sour cream or tahini 2 Tbsp chopped green olive or capers 2 Tbsp fresh lemon juice 1 Tbsp nutritional yeast 1 Tbsp olive oil 1 garlic clove, minced 1/2 Tbsp maple syrup 1/2 Tbsp mustard 1/2 Tbsp liquid aminos or soy sauce garlic powder to taste TONS of black pepper Add everything to a bowl and whisk together. I like to add a lot of fresh black pepper to set it off. The olives, lemon, and soy are all pretty intense so I say DO NOT add any salt salt. This is great in salads but you can also use it as a spread on sandwiches. The Greens Any type of lettuce works. I have been using tender white silesian and this red romaine. If you have them, use some fresh herbs or mix in some spinach. Use whatever you have and like, just make sure to wash and dry it well. To add more crunch to sort of wilty lettuce, I’ll soak it in a bowl of water for awhile and then spin dry. I like to keep my caesar salads to just a few simple ingredients, but this makes a really good background to things like radishes, snap peas, or whatever other fresh salad things you like. Crouton Crouton
I always make croutons out of whatever types of bread that I have laying around. Sourdough is a classic, but I really love making them out of english muffins, naan, hamburger buns… literally whatever you have. In the time it takes to preheat the oven, you can have them ready to go in. Here’s what you need: This makes enough for 4 big, dinner-sized salads- I use about 1 serving of bread & 1 tsp of olive oil per person. 4 pieces of bread- english muffins, buns, or slices. 4 tsp olive oil 1-2 garlic cloves or 1 tsp garlic powder herbs/spices like oregano, basil, thyme, chili powder (choose whatever you like or skip it) salt & pepper Preheat your oven to 375°F. Chop your bread into bite-sized cubes and add to a bowl. Warm up your oil in a pan and add minced garlic. Cook gently for a few minutes until garlic is fragrant, then add whatever seasonings you like. Toss your bread cubes in the oil and spread out on a lined baking sheet. Bake for about 10 minutes. It may take longer depending on the type of bread you use, just give them a check every few minutes. Remove when they are golden brown and crispy. I made this tonight using many ingredients found in this week’s CSA! I especially love how sweet the tomatoes are! What a wonderful variety.  Ingredients: 1 bunch kale, washed trimmed and massaged WELL 8-10 small tomatoes halved (I used the cherry and grape variety) 12 peppers washed and sliced thin 1 red onion diced Dressing: ½ cup sour cream 1 Tbsp chili powder Juice of one lime 1 Tbsp salt 2 Tbsp Sriracha  Method: Wash kale well in hot water. Break off into small pieces and soak in a bowl. While the kale is submerged in the water massage well. Don't be afraid to be too rough with it, the more you work the kale, the more tasty it is in salads! Once the kale is appropriately texturized remove excess liquid by pressing the kale into the base of the strainer. Transfer back into a dry bowl.  For the dressing, place all of the listed items into a bowl and whisk! TADA! Your dressing is complete. Pour the dressing over the kale and mix WELL! Making sure you cover all the crevices of the kale. Add chopped veggies to the salad. Toss or arrange neatly over the bed of dressed greens.  You could try this using romaine as well, and omit the excessive massaging! Add cilantro for an extra flavor punch or some cayenne or jalapenos for spice. You can get real creative and top with some guac or sliced avocados. We served it this evening alongside homemade refried beans, smashed mexican sweet potatoes and a simple salsa
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AuthorsAli Price & Bella Black |
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Root 5 Farm
Danielle Allen & Ben Dana 2340 US Route 5 North Fairlee, Vermont 05045 (802) 923-6339 [email protected] [email protected] |
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