Spring Salad
Here, tender lettuces, sunflower sprouts, and soft feta are perfumed by fresh mint and dill, floral mulberry molasses and fruity olive oil offer rich sweetness, and the nutty crunch of emerald green pistachios and blue poppy seeds bring everything together in one sensual, seasonal delight.
Servings: 4 servings
Ingredients
- 8 cups salad greens softer, buttery lettuces would be an ideal choice here, such as boston, leaf lettuce, little gem, or salad mixes, washed, dried and torn into pieces as needed
- ¼ cup mint leaves washed and picked, woody stems discarded
- ¼ cup dill fronds washed and picked, thick stems discarded
- 1 cup sunflower sprouts washed and dried
- 2-3 tablespoon shelled unsalted pistachios crushed or chopped
- 1 teaspoon poppy seeds use blue, black or white poppy seeds
- 2 tablespoon mulberry molasses or substitute balsamic vinegar mixed with a little honey
- 2 tablespoon extra virgin olive oil
- pinch of salt
- ½ cup feta diced into small cubes
Instructions
- Make the dressing by combining the mulberry molasses (or balsamic and honey substitute), the extra virgin olive oil, and a small pinch of salt into a small jar. Shake vigorously until well combined and set aside.
- Choose a medium to large size salad bowl that you will serve the salad from. Scatter the lettuce, herbs, and sprouts into the bowl. Shake your dressing again if needed, then drizzle evenly over the greens.
- Sprinkle the poppy seeds and the crushed pistachios on top of the greens, followed by the small cubes of feta. Serve the salad before tossing for best aesthetic presentation, and then give the salad a very gentle tossing, more like a bit of nudging to allow the ingredients to fall into the nooks and crannies, serve, and enjoy!