This year, my parents wisely opted into a CSA and they are thankfully sharing the harvest with Obe and me! We are so excited to have a share of Red Wagon Organic Farm's CSA. This week's share was the inspiration for this pungent, flavorful and lively salad which highlights Red Wagon's beautiful mixed greens, sweet and tender pea greens, pungent walking onion and spicy radishes. A true taste of the flavorful bounty Colorado has to offer!
Some of the ingredients are a bit unusual, but they will surely all be available at the Farmer's Market this month. If you can't make the trip (although it is truly worth the effort!) you can substitute the pea greens for regular mixed greens and the walking onion for regular green onions. It won't be quite as special, but the salad will still taste wonderful. The pungent onion and spicy radishes are gently balanced out by the mellow white beans and toasted walnuts. The bright, minty dressing gives it a nice tang.
Spring Greens and White Bean Salad with Mint-Walnut Dressing
serves 3-4
4 cups mixed greens
2 cups pea greens
2 radishes, thinly sliced
1 walking onion, thinly sliced (about 1/3 cup)
1 1/2 cups cooked white beans, seasoned with salt
1/4 cup fresh mint, chopped
1 cup walnuts, toasted
Dressing:
1/4 cup white balsamic vinegar
1 cup mint leaves
1 tsp. honey
2 T walnut oil
2 T olive oil
salt and pepper to taste
Assemble dressing. Add vinegar, mint leaves and honey to a blender and pulse until the mint is chopped. Slowly drizzle in the oils while blender is on. Add salt and pepper and blend.
In a large bowl, combine all the salad ingredients. Drizzle 1/4 cup of the dressing (or more, if desired) over the salad and toss well. Serve immediately.
Some of the ingredients are a bit unusual, but they will surely all be available at the Farmer's Market this month. If you can't make the trip (although it is truly worth the effort!) you can substitute the pea greens for regular mixed greens and the walking onion for regular green onions. It won't be quite as special, but the salad will still taste wonderful. The pungent onion and spicy radishes are gently balanced out by the mellow white beans and toasted walnuts. The bright, minty dressing gives it a nice tang.
Spring Greens and White Bean Salad with Mint-Walnut Dressing
serves 3-4
4 cups mixed greens
2 cups pea greens
2 radishes, thinly sliced
1 walking onion, thinly sliced (about 1/3 cup)
1 1/2 cups cooked white beans, seasoned with salt
1/4 cup fresh mint, chopped
1 cup walnuts, toasted
Dressing:
1/4 cup white balsamic vinegar
1 cup mint leaves
1 tsp. honey
2 T walnut oil
2 T olive oil
salt and pepper to taste
Assemble dressing. Add vinegar, mint leaves and honey to a blender and pulse until the mint is chopped. Slowly drizzle in the oils while blender is on. Add salt and pepper and blend.
In a large bowl, combine all the salad ingredients. Drizzle 1/4 cup of the dressing (or more, if desired) over the salad and toss well. Serve immediately.