Tonight we end our week long stint Upstate. In preparation, it is time to clean out the fridge of all the greens I have been harboring, wild and otherwise.
I made this giant spring salad to share with friends along with spring artichokes and butter, local cheeses and a mixed citrus and hibiscus sorbet.
The kids tore wildly through the yard with water balloons and giant squirt guns and although the weather was unpredictable with sleet this morning and temperatures in the seventies by the afternoon, their cries in the dusk as they plastered one another with cold water gave us hope that a barefoot and balmy summer is not far off.
In this salad I used wild watercress, wild blanched ramp greens, spring mint and chives (just barely poking through the ground) and from the green market; miners lettuce, mixed baby lettuces, broccoli rabe flowers chard micro greens and red amaranth micro greens.
Sources from The Union Square Greenmarket