There are two bags of salad this week. The salad mix has different lettuces with chervil that grows along with the lettuces in that particular bed, and the lettuce mix is colorful baby’ish leaves. Greens this tender and fresh don’t need much. A simple homemade dressing lets them taste like themselves, where a heavy bottled one drowns them out. Make a jar on Friday and dress salads all week.
Storage: Keep both bags in the fridge, ideally with a dry paper towel in each to soak up moisture. Don’t wash the greens until you’re ready to eat them. They’re best within 5–7 days. If the leaves go a little limp, soak them in cold water for 10 minutes and they’ll perk right back up.
Makes about 1/2 cup, enough for 4–6 salads · 5 minutes
Ingredients
- 6 tablespoons olive oil
- 2 tablespoons vinegar (red wine, white wine, cider or balsamic)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 small clove garlic from the box, finely grated or minced
- 1/4 teaspoon salt
- Black pepper
Directions
- Put everything in a small jar with a lid.
- Close it tight and shake hard for about 15 seconds, until it looks creamy.
- Taste it on a leaf, not off the spoon, and add more salt or vinegar if you like.
- Dress the greens right before eating, and use less than you think you need. Toss gently to incorporate your fancy dressing.
- Keep the jar in the fridge for up to a week. The olive oil will firm up when cold, so let it sit out for 10 minutes and shake again.
Build a salad from this week’s box: Baby lettuce, a handful of Fresh Mix microgreens, sliced snacking peppers and a few pieces of leftover roasted honeynut or potatoes.