Farmers Market Greens

Farmers Market Greens
Photo by Mikkel Vang

Ingredients

  • 1 tablespoon Champagne vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon salt
  • ½ tablespoon shallot
  • 1 ½ ounces edible flowers
  • ¾ pound mixed baby greens such as kale, mizuna, tatsoi, mustard, arugula, and spinach

Whisk together vinegar, shallot, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add greens and flowers and toss until coated well.

View full recipe at Epicurious

Comments

Variations on Farmers Market Greens

  • Farmers Market Greens
    • 1/2 teaspoon salt
    • 2 tablespoons extra-virgin olive oil
    • 2 teaspoons fresh lemon juice
    • 1 1/2 tablespoons shallot
    • +1 other ingredients
  • Farmers' Market Greens
    • 1 pound fresh mustard greens, washed and stems removed
    • Freshly ground pepper, to taste
    • 1 (32-ounce) container chicken broth
    • 1 onion, chopped
    • +4 other ingredients


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