This 2-step spring greens salad is a perfect side for any spring holiday. I came up with this recipe while trying to find a light side dish for the brisket I plan on roasting for Passover. This salad is full of fresh bitter greens. For the dressing I bloom the aromatic herbs and garlic in honey and hot oil. Heating aromatics in oil is a great way to bring out the best in your herbs and spices.
I find most salads and vegetable dishes don’t have enough salt. Adding plenty of salt drastically improves the taste of raw vegetables. That’s why I toss the fresh greens and parsley in flaky sea salt before dressing the salad.
- 1 bunch watercress
- ½ bunch dandelion greens, tough stems trimmed and leaves torn into small pieces
- ⅓ cup flat-leaf parsley, chopped finely
- ¼ cup olive oil
- 1 tablespoon honey
- 3 garlic cloves, pressed
- ⅓ chives, chopped finely
- ½ of a lemon, juiced
- 1 & ½ teaspoons good quality flaky sea salt
- Ground black pepper
Combine the watercress, dandelion greens, and parsley in a large bowl. Toss the greens and herbs with 1 teaspoon of flaky sea salt.
In a small saucepan heat the olive oil over medium heat - whisk in the honey. Add the pressed garlic and cook until fragrant. Remove from heat and stir in the finely chopped chives. Next, whisk in the lemon juice. Whisk in ½ teaspoon sea salt and a pinch of black pepper. Pour the hot dressing over the greens and gently toss. Serve immediately.