Early Season Salad with Basil Vinaigrette

TroutBack

Spring salads are favorites around the farm. Quick to make and refreshing on those first warm days of the year.

Salad:
1-2 heads of Lettuce, leaves separated, washed & chopped
1 cucumber, thinly sliced
Assorted veggies of your choice (arugula, radishes, etc)
Handful fresh fruit (sliced strawberries or stonefruit)

Dressing:
1/4 cup vinegar of your choice (Balsamic, Apple Cider, or Rice)
1/4 cup finely sliced fresh basil
1-2 green garlic(s), minced finely (between roots and where the leaves begin)
2 Teaspoons honey
1 Teaspoon mustard (optional; stoneground mustard will be most flavorful)
Salt and pepper to taste
1/4- 1/2 cup oil of your choice (Olive Oil or Canola)

Combine the salad ingredients in a large bowl; the quantity of ingredients used can be flexible depending on the number of folks you are serving. Adjust the dressing ingredients based off the size of your salad. I tend to combine all the dressing ingredients in a glass jar and whisk them together with a fork, but you can definitely make a creamier dressing by using a blender. If you chose to use a blender, you can skip all the hand chopping and let the blender work its magic. Combine the vinegar, a handful of basil leaves, garlic, honey, and mustard; blend until everything is finely chopped. Add the oil slowly, while the blender is going, and blend for another 10-15 seconds until well mixed and creamy. Dress the entire salad or serve dressing separately in case you have leftovers, as undressed salads last longer in the refrigerator.