Microgreen and Clementine Salad
Recently my husband brought the season’s first greens from the farm into the kitchen. He needed to thin out some of the trays in the greenhouse. He gathered a colorful bowl full of tiny beet, chard and lettuce leaves. At this age, greens are between sprouts and baby salad greens and are sometimes called microgreens. Chefs often use them as colorful garnishes on meat and fish dishes. I put together a very simple salad using only the greens garnished with clementine wedges. These greens are so tasty, they do not need a salad dressing at all. If you do use a dressing, keep it simple with a little lemon and olive oil so you can taste the greens.
- 4 cups microgreens or baby salad greens (roots removed if needed, washed and spun dry)
- 2 clementine oranges (peeled and sectioned)
- Juice from half a lemon (optional)
- 2 tablespoons extra virgin olive oil (optional)
- Divide greens into 4 equal portions and arrange on 4 serving plates. Arrange clementine wedges in circle around the plate. Squeeze lemon juice over salad plates and drizzle with olive oil if desired.