We’re eating all the greens we can lately. It seems like they’re here and gone in a flash each year. Salads are an event in May and June when our arugula plant is going gangbusters — we made prosciutto pizza just to top it with arugula — and our farmers market is bursting with lettuce, kale and turnip greens. From snap pea tendrils to dandelion greens, restaurants down here also love serving up greens. We are in the South after all. Our favorite was this spin on eggs hollandaise.
(The pictures above are from Katherine’s cell phone.) But back to salads. Here’s one Katherine whipped up with red leaf Romaine and radicchio.
To recreate it, add about two cups of greens per person, a quarter cup of blueberries and an ounce or so of goat cheese. Throw on a few pecan halves. If you want to make it really fancy, candy the pecans and bake the goat cheese. Drizzle with extra virgin olive oil and a good balsamic.