First Salads of the Season

comments (0) May 18th, 2009

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Ruth Ruth Dobsevage, member
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Variegated sorrel has attractive reddish veining and a mild flavor.
Radish (at left) and arugula (at right) make a good base for a green salad. Radish leaves are tasty, especially when young.
Variegated sorrel has attractive reddish veining and a mild flavor.Click To Enlarge

Variegated sorrel has attractive reddish veining and a mild flavor.

Photo: Ruth Dobsevage

Last winter, I swore off buying lettuce at the grocery, so this spring I was eager for the taste of a fresh salad. Because my lettuce seedlings got a late start, I turned to other greens. The first salad of the season was small, but tasty: a simple bowl of radish thinnings, arugula, and a few leaves of variegated sorrel, dressed with a little vinaigrette.

As the weather warms and the garden grows, I can add other plants to the mix, such as spinach, radishes, and Japanese mustard. And in a few days, even some lettuce.


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