We love recipes with surprises. This one is no exception! You’ll love this easy-to-make salad with its buried treasure of roasted veggies. You can “cook once and eat twice” with this recipe by doubling the roasted veggies and the dressing. Use the roasted veggies tomorrow night as a vegetable mash, and marinate a piece of fish with the vinaigrette. If you have extra chives left over, make sure to sprinkle them on top of your cooked fish for a little pop of oniony flavor.
Speaking of having extra herbs…chives are easy to grow. Although we both love herbs, only Shayna has a green thumb. But chives are SO easy to grow – even Nancy can keep them alive. In fact they even lived through the winter in a pot by Nancy’s back door. It doesn’t get hardier than that!
Great news for all of you that love to eat well: these members of the onion family are an excellent salt substitute and a perfect aid for those on a low fat, salt restricted meal plan. Not only do they contain vitamins A, B6, C and K, they also have minerals like calcium, copper, iron, magnesium, manganese, phosphorous, potassium, selenium and zinc. Plus the added bonus of folic acid and dietary fiber! Who knew that this small, onion-like herb brought so much to the table?
Spring Greens with Buried Treasure
1 Bunch Asparagus
1 Recipe Lemon Vinaigrette*
12 Cups Baby Greens
Chopped Fresh Parsley and Chives for Garnish
Cut the carrots, parsnips and asparagus in 1” pieces. Place the asparagus on one aluminum foil lined sheet tray the parsnips and carrots on the other, drizzled with olive oil and sprinkled with salt and pepper. Roast in a 400F oven for about 20 – 30 minutes or until golden brown.
Toss the warm roasted veggies with ½ of the vinaigrette. Divide them between 6 salad plates. Top with the greens and drizzle with the remaining salad dressing. Garnish with Chopped Parsley and Chives.
1/3 Cup Fresh Lemon Juice
Zest of 1 Lemon
½ Cup Olive Oil
1 Tsp Dijon Mustard
½ – 1 Tsp Agave Syrup
Sea Salt and Freshly Cracked Black Pepper to Taste
Shake the juice, zest, olive oil, mustard and agave syrup together in a jar. Season to taste with salt and pepper.