Celebrate St. Patrick’s Day by eating clean and green. This salad is simple to prepare and is packed with flavor from fresh, peppery microgreens. What could be luckier than a salad that looks like a myriad of four-leaf clovers? Green Girl Produce is a Memphis-based business specializing in artisanal microgreens, which make this salad pop.
- 1 Meyer (or regular) lemon – 1/2 zested, 1 whole juiced
- 1 tsp honey
- 1 tsp Dijon mustard
- 1/2 tsp poppy seeds
- 1/4 cup good-quality extra virgin olive oil
- Kosher salt and freshly cracked pepper
- 1 large bunch green butter lettuce or living lettuce
- 2 cups green microgreens
- 1/4 cup toasted pine nuts
- Shaved Parmesan
Combine the lemon zest and juice, honey, mustard, poppy seeds, olive oil, and a dash of salt and pepper. Whisk them together or shake them in a jar. Refrigerate until ready to use. Can be made several days ahead.
When ready to serve, toss the butter lettuce together with the dressing in a large bowl. Top with the microgreens, toasted pine nuts, and shaved Parmesan. Serve immediately.
Andrea LeTard is the creator and author of Andrea’s Cooktales, an heirloom cookbook being released Spring 2018. She is also a personal chef, small party caterer, and cooking instructor. Andrea has been featured on Cooking Channel, Today Show, and Local Memphis Live. She was chosen as a Top 100 Contestant on MasterChef Season 6. Her recipes are “next-generation southern”—fun and fundamentally southern with a modern twist. Follow Andrea on Facebook, Instagram (@andreas_cooktales), and her video blog series at Andreascooktales.com.
