For me Spring isn’t just about the warm temperatures, sunny skies and longer days (though that certainly helps!), it’s about the produce. My regular routine begins to kick in again with early Saturday mornings at the Grand Army Plaza Greenmarket, a stop by the Park Slope Food Coop and home to unpack all my current finds followed by canning, brunching or whatever else ensues. It’s almost impossible not to come home, arms sore from carrying bags brimming with fresh picked treats. Baby lettuces, crisp stalks of asparagus, sweet, ripe strawberries–no matter how many bags I bring with me, I never seem to have enough room to carry it all.
As much fun as it can be to discover new recipes for all this fantastic peak season produce, it’s just as important to celebrate its simplicity. That’s just what this recipe does. Forget the fancy oils and spices. We don’t want to disguise the flavors but let them shine through! This salad can easily be adapted based on what you find at your farmer’s market. The key is fresh. Crisp. Beautiful.
Simple Spring Salad (Serves 6)
- 6 cups baby lettuce
- 1 small bunch radishes, cleaned and very thinly sliced
- 2 scallions, green parts only sliced thinly
- 1/2 lb ciliegini mozzarella (the little balls)
- Very good quality extra virgin olive oil
- Course sea salt
Divide the lettuce among 6 salad plates. Top with sliced radishes and sprinkle with scallions. Slice the ciliegini mozzarella balls in half and divide among salad plates. Drizzle with olive oil and sprinkle with sea salt. Serve immediately.