Spring Greens Lemon Vinaigrette

Last spring, my neighbor brought over an overflowing basket of greens from her garden and challenged me to make something that wasn't just standard salad. The radishes were still dusty with soil, and I could smell the lemon tree from her window.

I served this at my first proper dinner party, nervously tossing the greens right before guests arrived. Watching everyone go quiet for that first crisp bite told me I'd stumbled onto something special.

Ingredients

• Mixed spring greens: The combination of peppery arugula, tender spinach, and sweet baby lettuce creates layers of flavor and texture that单一 greens cant match.
• Fresh cucumber: Thinly sliced adds a cool, refreshing crunch that balances the zesty dressing perfectly.
• Radishes: Their sharp bite and beautiful pink color make every forkful exciting.
• Fresh chives: Mild onion flavor that ties everything together without overwhelming delicate greens.
• Goat cheese: Creamy tang that makes the salad feel indulgent though its optional.
• Toasted almonds: Essential crunch that contrasts with soft greens and adds nutty richness.
• Extra-virgin olive oil: The backbone of the vinaigrette, so use something you really like to taste.
• Freshly squeezed lemon juice: Bottled juice lacks the bright, complex acidity of fresh lemons.
• Dijon mustard: The secret to emulsifying the dressing and adding depth.
• Honey or maple syrup: Just enough sweetness to balance the acids tang.
• Salt and black pepper: Freshly ground pepper makes a noticeable difference here.

Instructions

Make the vinaigrette first:

Whisk olive oil, lemon juice, Dijon mustard, honey, salt and pepper in a small bowl until the mixture thickens slightly and turns opaque.

Prep your vegetables:

Slice cucumber and radishes as thinly as you can manage, then chop chives into small pieces.

Build the salad base:

Combine spring greens, cucumber, radishes and chives in a large bowl.

Dress and toss:

Drizzle vinaigrette over greens, then use gentle lifting motions to coat everything without crushing delicate leaves.

Finish and serve:

Scatter goat cheese crumbles and toasted almonds on top, then bring to the table right away.

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This recipe became my go-to contribution to potlucks after someone asked for the recipe at three different gatherings. Now friends text me when they see spring greens at the market.

Making It Your Own

Once you master the basic vinaigrette ratio, you can swap ingredients based on season and mood. Sometimes I add sliced strawberries in late spring or roasted beets in winter.

Perfect Pairings

A crisp white wine like Sauvignon Blanc cuts through the rich vinaigrette beautifully. For something non-alcoholic, sparkling water with a twist of lemon works just as well.

Getting Ahead

You can slice vegetables and make the vinaigrette hours ahead, keeping everything separate in the refrigerator. Toast almonds just before serving so they stay perfectly crunchy.

• Wash and dry greens thoroughly, then store with a paper towel to absorb moisture
• Keep radishes in cold water to maintain their crispness until serving time
• Always whisk vinaigrette again right before pouring, as ingredients separate when sitting

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Sometimes the simplest recipes become the most reliable in your cooking repertoire. This one has saved me countless times when I needed something impressive but effortless.

Recipe FAQs

→ What greens are ideal for this salad?

A mix of tender spring greens like arugula, spinach, and baby lettuce provides a fresh and vibrant base.

→ How is the lemon vinaigrette made?

Whisk together extra-virgin olive oil, freshly squeezed lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.

→ Can I make it vegan?

Yes, simply omit the goat cheese or replace it with a plant-based alternative.

→ What can I add for extra protein?

Grilled chicken or sliced avocado can be added to enhance the protein content and make it more filling.

→ Are there allergens to consider?

This dish contains dairy from goat cheese and tree nuts from toasted almonds. Omit these for allergies.

→ What tools are needed to prepare this dish?

A large salad bowl, small mixing bowl, whisk, sharp knife, and cutting board are required for preparation.