At last, with the arrival of spring crops coming to market, it is time to let green produce be the star attraction. By that I mean salads composed using the freshest greens along with some early baby green beans, freshly picked herbs, and crisp sliced radishes tossed with an herb vinaigrette to really savor the fresh flavors of spring. I always gravitate towards the subtle anise like flavor of fresh French tarragon accented with a hint of lemon in a vinaigrette that pairs beautifully with freshly picked garden greens.
For this salad I have used a combination of leafy greens as well as a deep green curly leaf kale, but use any fresh greens that are available.
For the vinaigrette, use fresh French Tarragon leaves if available. Tarragon has been loved by French cooks for centuries for its fresh clean subtle flavor and aroma. The small yellow flowers are edible by the way so do include them in the salad . Otherwise a good quality dried French tarragon will be just fine.
I like to make the vinaigrette a day in advance so that the flavors have a chance to coalesce.
Fresh Tarragon Vinaigrette: makes 6 oz/ ¾ cup
- 1 ½ teaspoon grated (microplaned) shallot
- 1 teaspoon mustard powder
- 1½ teaspoons minced fresh French tarragon leaves; or ¾ teaspoon dried
- ½ teaspoon sea salt + more to taste
- ¼ teaspoon freshly ground white pepper
- ½ cup white wine vinegar
- ½ cup light olive oil
- 1 tablespoon extra virgin olive oil
- ¾ teaspoon minced lemon zest
- pinch of sugar
Combine all the ingredients in a jar and shake vigorously until the vinaigrette is emulsified.
Alternately, You can combine the shallots, mustard powder, tarragon, salt, pepper, and vinegar in a non reactive bowl and whisk to combine. Then begin adding the olive oils in a slow steady stream while whisking vigorously until the vinaigrette is emulsified. Then add the lemon zest and sugar and whisk until combined.
Ideally, cover and refrigerate the vinaigrette for 24 hours before using.
For the salad:
- assorted leafy greens
- curly leaf kale
- baby green beans (haricot vert)
- radishes, thinly sliced
- fresh herbs; marjoram, oregano, or lemon thyme
- freshly grated Parmesan
- flaked sea salt
- freshly ground pepper
If you are using kale, remove the center rib from the leaves and discard. Tear the leaves and place them in a steamer basket.
Trim the green beans and place them in the steamer basket along with the kale. Set the steamer basket over simmering water and steam until the kale is tender, but al dente. The beans may take a few minutes longer, but should also be al dente. Set both the kale and the beans out on a kitchen towel and cool. Once cool refrigerate both until you are ready to assemble the salad.
Assembling the salad:
Place the greens, including the chilled kale leaves, in a large bowl and toss to combine. Then add the green beans on top. Spoon a few teaspoons of the vinaigrette over all and toss to combine.
Transfer the mixed greens and beans to individual salad plates. Tuck the radish slices randomly into the greens. Spoon more vinaigrette over all sparingly. Lightly grate the Parmesan over the salads and serve.
Place a small bowl of additional dressing on the table along with the crystallized sea salt and a pepper mill.