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Spring Mix: Zippy vinaigrettes and local lettuces make simply spectacular salads
• by Sara White
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Come to my house and I will serve you a plate of lettuce. Um, sure – be right over. Really, though, it’s an invitation to check out the incredible lettuces grown right here in greater St. Louis. These gorgeous greens shine when lightly tossed with glossy vinaigrettes that are a snap to whip up.
If you’ve got a minute and a blender or food processor, you can make vinaigrette from scratch. (You can, of course, whisk in a bowl or shake in a jar, but why bother? The dressing comes out creamier – and requires no chopping by hand – if you let a machine do the work.) The classic proportion is three parts oil to one part acid, but don’t sweat it too much. (You’ll notice that we didn’t in the following recipes.) However, we do try to add the oil last and slowly, so that the vinaigrette is nicely emulsified. Then just taste, tweak and toss. And that’s it.
This beautiful bibb butter lettuce is from ShowMe Fresh Farm in Cape Girardeau. ShowMe's hydroponically grown lettuces are available year-round at Local Harvest Grocery. Also look for them at the last winter farmers’ market of the year, on April 12 at St. John’s Episcopal Church across from Tower Grove Park. Our Garden in New Florence, which grows its greens in soil
under lights, is planning to be at St. John's, too, with lettuces, arugula and tatsoi.
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Fruity Vinaigrette
Makes about 3/4 cup
Good with bitter greens like arugula and tatsoi.
4 Tbsp. pomegranate juice
2 Tbsp. red wine vinegar
1 Tbsp. Cointreau or triple sec
1 Tbsp. honey
¼ tsp. black pepper
1/8 tsp. fine sea salt
¼ cup extra-virgin olive oil
• Combine all ingredients except the olive oil in a blender.
• With the blender still running, slowly drizzle in the olive oil. Adjust the seasonings if necessary.
Smoky Vinaigrette
Makes about 3/4 cup
Leaf lettuce can stand up to the spice of this dressing.
2 Tbsp. fresh Key lime juice
1 Tbsp. champagne vinegar
1 garlic clove, peeled
¼ tsp. Maggi Seasoning
1 Tbsp. agave nectar
1 Tbsp. adobo sauce from canned chipotles
1/8 tsp. black pepper
Pinch of fine sea salt
¼ cup canola oil
• Combine all ingredients except the canola oil in a blender; blend until the garlic is finely chopped.
•With the blender still running, drizzle in the canola oil. Adjust the seasonings if necessary.
Citrusy Sesame Vinaigrette
Makes about 1 cup
Asian flavors brighten, but don’t overwhelm, delicate greens.
2 Tbsp. ponzu sauce
2 kumquats, halved and seeded*
1 garlic clove, peeled
2 Tbsp. rice vinegar
¼ tsp. black pepper
1 Tbsp. toasted sesame oil
½ cup peanut oil
• Combine the ponzu sauce, kumquats, garlic, vinegar and pepper in a blender.Blend until the garlic and kumquats are finely chopped.
• With the blender still running, drizzle in the sesame and peanut oils. Adjust the seasoning if necessary by adding a dash or two of ponzu sauce.
*If you can’t find kumquats, substitute 1 or 2 orange or tangerine segments.
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