Sides

The Little Green Salad

A simple green side salad with Parmesan, toasted nuts, and lemon dressing. Yields 6 to 8 side salads.

Recipe via cookieandkate.com

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Prep10 min

Cook5 min

Total15 min

Serves6

Scale

Units

Ingredients

5 ozarugula or leafy greens

½ cupsmall nuts or seedspine nuts, sunflower seeds, sliced almonds, or chopped pecans

½ cupfreshly grated Parmesan cheese or aged cheddarlike Kerrygold

3 tbspextra-virgin olive oil

3 tbsplemon juicefrom about 2 lemons

1 tbspDijon mustard

½ tbsphoney or maple syrupto taste

1 mediumclove garlicpressed or minced

¼ tspfine salt

Freshly ground black pepperto taste

sliced cherry tomatoes, avocado, and sunflower seedsavocado and sunflower seeds

thinly sliced cucumbers, radishes, and almondsradishes and almonds

thinly sliced fennel and pine nuts

raspberries, blackberries, or sliced strawberries and almondsblackberries, or sliced strawberries and almonds

thinly sliced apple or pear, dried cranberries, and toasted chopped pecansdried cranberries and toasted chopped pecans

Instructions

1
To toast the nuts or seeds, cook them in a medium skillet over medium-low heat, stirring often, until they’re fragrant and starting to turn golden, about 3 to 5 minutes. Set them aside to cool.
2
To make the dressing, combine all of the ingredients and whisk until blended. Season generously with black pepper and adjust to taste by adding more honey if the dressing tastes too tart.
3
In a mixing bowl, combine the greens, nuts and cheese. Add most of the dressing and toss until the salad is lightly coated throughout (you might have some leftover dressing). If desired, toss in the suggested add-ins. Serve promptly. Leftover salad dressing will keep in the fridge for up to 10 days.

Shop this recipeAll from local Ohio vendors

Roughcut Farms Ohio Pure Maple Syrup

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Sweet Grass Dairy Lemon Sorbet (No Milk)

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Sweet Grass Dairy Lemon Zest Cheese

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Sweet Grass Dairy Garlic & Herb Cheese

$7.00

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Brokaw's Farm & Market Garlic

Fresh/Uncured Bulb: This is a fully grown bulb harvested later in the season but pulled straight from the ground without the standard 2–4 week drying process. The cloves are moist and juicy, wrapped in thick, fleshy layers rather than the traditional dry, papery skins.

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Broadleaf Farms Fennel bulb

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