Spring Salad with Local Cheeses

Preparation info

  • Difficulty

    Easy

  • Serves

    4-6

Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Early season greens are so tender that you’ll look forward to a bountiful and healthful salad every day. This beautiful salad was inspired by my talented friend Stewart London, the chef from Sankow’s Beaver Brook Farm in Lyme, Connecticut.

Ingredients

    Salad

  • ¾ pound assorted local organic greens
  • 8-10 assorted local organic edible flowers (I like to use nasturtium and pansies)
  • 2 tablespoons snipped local organic chives
  • 4-5 leaves local organic basil, stacked, rolled, and cut into strips
  • 5-6 local organic tarragon leaves
  • 1 teaspoon grated organic lemon zest

    Dressing

  • 2 tablespoons extra-virgin olive oil
  • 1 clove organic garlic, finely chopped
  • 2 tablespoons SABA Biodynamic Traditional Grape Syrup, or good balsamic vinegar aged 12 years or more
  • 1 tablespoon local maple syrup
  • 1 tablespoon freshly squeezed organic lemon juice (squeezed from ½ lemon)
  • Sea salt and pepper

    Topping

  • 4 ounces local cheese (I like Pleasant Son Aged Cheese from Sankow’s Beaver Brook Farm or feta), cut into small cubes (optional)

Method

  1. To prepare the salad, combine the greens, flowers, herbs, and zest in a salad bowl. Using your hands, gently toss to combine.
  2. To prepare the dressing, combine the oil, garlic, SABA, maple syrup, lemon juice, salt, and pepper in a bowl. Taste for seasoning.
  3. Just before serving, scatter the cheese cubes, if using, over the salad, then pour the dressing evenly over the salad. Using two wooden spoons or your hands, gently toss to coat. Taste for seasoning.