This is a delicate, fresh salad that makes the most of spring and summer lettuces and herbs. Make this within a day or two of receiving your CSA box so the greens are still tender. Don’t worry if you don’t have everything — try to experiment a bit with what you do have (example: add more arugula if you don’t have purslane), and add more vegetables such as raw grated beets or thinly sliced lemon cucumbers if you like. I call this a “catch-all” salad because nearly every herb or green has a home here, and you can adjust the quantities of each as desired.
2 cups butter lettuce leaves
2 cups mixed greens (for example: baby spinach, miner’s lettuce, watercress)
2 tablespoons basil leaves
1/2 cup flat-leaf parsley leaves
1/2 cup purslane
1/2 cup baby arugula
5 radishes, washed and thinly sliced (or 1bunch)
3 to 4 thin-skinned small carrots, scrubbed and sliced thinly lengthwise
Sea salt and freshly cracked pepper
Optional additions: sunflower seeds, sliced almonds, strawberries, feta cheese
Vinaigrette
1/2 cup olive oil
1/4 cup fresh lemon juice
1 garlic clove or 1 shallot, finely chopped
Pinch salt
2 tablespoons Dijon mustard
1 tablespoon honey
4 tablespoons chopped fresh sage
Tear the greens and herbs into bite-sized pieces, taking care not to bruise. Toss with the radishes and carrots. Season with salt and pepper.
For the dressing, whisk ingredients together until well blended, or place in a food processor and pulse well to combine.
Gently fold the dressing into the salad, tossing to lightly coat the vegetables.