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Rabbits aren't the only guys that love fresh greensSpringtime is salad time and how lucky we are that the first seeds that send their green leaves heavenward produce edible green leaves. Whether you harvest your own garden or the fresh greenery from states south of yours, the fact remains that it is delicious to join in the spring crunch. In this day of pesticides, fertilizers, and other chemicals used to protect the farmers' plants, be certain to soak the greens in water, a time or two, and then dry them well before tearing (never cutting) tender leaves for the salad bowl. About the only time you are allowed (by the salad police) to cut leaves for a salad is when you are working with hard leaves like cabbage. Drying the leaves is most efficiently done with a salad spinner, which is one of the greatest inventions ever brought to America from Europe. They really work and do their job very quickly and easily. Whatever the variety all leaves grown for salad use are edible undressed, but really more delicious when garbed in a delicious dressing. The secret is not to over-dress a salad. Be certain that all of the leaves are lightly coated, but don't allow any puddles in the bottom of the bowl. Dijon Mustard Vinaigrette An emulsified pungent salad dressing that is great on everything from a leafy green salad to a potato or pasta salad. My all-time favorite dressing and it may be yours as I have shared it with you before. 1/4 cup wine vinegar
Whisk together the wine vinegar and Dijon mustard. Whisk in oil a few drops at a time and when the mixture thickens add in a very slow stream. Whisk in sugar, salt and pepper until you like the taste. Makes 1 1/2 cups. Dressing keeps well, refrigerated and doesn't separate. Mary's Garden Salad Dressing Mary Helland of Devils Lake, N.D., makes this all year round. You can use fresh garlic*, either very finely chopped or pressed in a garlic press, or substitute garlic powder. 3/4 cup vegetable or olive oil
Combine ingredients in a jar and shake together well before tossing with garden lettuce and green onion slices. Makes about 1 1/2 cups. *Note: to save time, peel all cloves from a head of garlic at once time and store in glass bottle, covered with oil. When all of the garlic has been used, the garlic flavored oil can be used in making salad dressings or in almost any preparation where oil is required such as rubbing on vegetables before grilling, or on meats, or in marinades. Creamy Dressing for Garden Lettuce Mrs. James Sonehouse of Larinore, N.D., shared this recipe many years ago. My mother made a similar dressing but she didn't whip the cream (she often used sour cream) and she used cider vinegar. You can vary it in all sorts of ways by adding herbs or onion as well. 1/2 cup cream, whipped
Whip the cream and when nearly thick whip in the sugar. Stir in vinegar and any other seasonings desired at the end. Makes nearly a cup. Emma Loe's Wilted Lettuce Salad (Dutch or German Style) Hot bacon fat replaces salad oil in this very tasty dressing that is delicious on spinach or cabbage as well as on salad greens with scallion rings. 6 slices bacon
Cut bacon into pieces and sauté. Remove bacon to paper towel to drain. Measure 2 tablespoons of the bacon fat and pour off remainder for other uses (baked beans, etc.). Return 2 tablespoons bacon fat to the pan and stir in flour and sugar, until the mixture is smooth. Return to low heat and gradually stir in combined water and vinegar, keeping mixture free from lumps. Continue to stir until dressing bubbles and becomes smooth and thick as syrup. Pour dressing, while still warm, over the bowl full of salad ingredients. Any leftover dressing can be reheated and used again. You may need to add a bit of water if it is too thick. Makes about 1 cup. Sour Cream-Blue Cheese Dressing Thick, tasty dressings are becoming popular again. Often they were served on wedges of iceberg lettuce or shredded cabbage, but they are now also popular on tossed greens with or without vegetables. 1/2 cup crumbled Blue cheese
Blend all ingredients except sour cream, mixing well. Fold in sour cream and chill thoroughly before serving. Makes 1 1/2 cups. Time was when he-men didn't eat salad. Now they know what they were missing. Date: 4/21/08 Advertisement
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