Warm Spring days bring with it an urge for 'lighter' fare around our home. As the bitter cold blustery days give way to warmer days in the 50's and sunshine our bodies tend to crave salads, fruit and grilled foods more-so than the heavy soups, breads and pastas of the cold dreary days of winter.I picked up a free copy of a delicious living magazine in my local grocery this week (always free - in the organic section) and the cover showed a light and crisp looking salad that was made all the more beautiful by the addition of the bloom head from fresh chives. This purple flower looks like an exploding firework in the sky and adds a bit of color to the salad. If you grow your own chives this is best as you will know for certain no pesticides or herbicides were used. If you don't grow them yourself be sure your trip to the local market includes careful questioning to be sure your veggies are grown safe and then wash well at home before serving.
Salad:
handfuls - about 3 of arugula
handful - about 1 of a mixture of salad leaves; baby radish, baby spinach, red lettuce
a few snipped blooms from fresh chive - also known as rocket flowers
2 T slivered almonds
sliced radishes
Citrus Dressing to Top:
1/4 c orange juice
1/4 c lemon juice
1/4 c grapefruit juice
1 T dijon mustard
1 small shallot, minced (2-3 t)
1/4 c champagne vinegar
1/2 c olive oil
Combine juices in a pan and heat and simmer until it's reduced to about 1/4 c. Pour into a bowl and add mustard, vinegar and shallot. Whisk. Let set about 5 minutes to meld the flavors. Whisk in the olive oil and season with a bit of salt and pepper. Chill until needed (can keep up to a week in the refrigerator.) Before using, shake vigorously and toss with the salad.
