Best Culinary Schools Guide

It’s official – the first flowers of spring have bloomed, even in the cold northeast. In keeping with our seasonal theme of the last few weeks it seems only fitting to devote a little space to those fresh spring greens that will soon be gracing our tables.

Clotilde Dusoulier, cookbook author and food blogger extraordinaire (of Chocolate and Zucchini fame) has some great suggestions on the best way to store fresh greens, timely tips for the beginning of salad season. Even if you haven’t started your window-box herb garden or sprout center, there may still be hope for finding fresh edible leaves this spring. Take a look at Local Harvest’s directory of local growers to find a farmer near you who might have early greens.

Once you’ve found the goods and followed Clotilde’s advice, what next? After months of stews, soups, and hearty winter fare, what could be more delicious than a light, fresh salad? Here are a few ideas for dressing up your greens:

• Dried fruit (currants, cranberries, or diced apricots) add texture and a delightfully sweet flavor.
• Toasted seeds and nuts (almonds, walnuts, sunflower or sesame seeds) pack a crunchy, protein-filled punch.
• Grated root vegetables (beets, carrots, turnip or rutabaga) can dress things up with a burst of color.
• A bit of crumbled or shredded high-quality cheese is always welcome – just keep it light to avoid overpowering the delicate greens.

Let your creativity guide you as you make a salad to remember!