Local baby Greens Salad with Spring onion, Baby Tomatoes, Cucumber, Country loaf croutons, and Dijon Shallot Vinaigrette
As part of our Patriot’s day celebration, we offer this New England local baby greens salad. At the time of the revolutionary war, many of the militia were farmer’s protecting their home. They would have had access to plenty of fresh produce. And, springtime is when things would start to pop. It may sound sexist now, but it was a fact of life in those days that the women would have been preparing the meals. They would want their men to be healthy, so a salad could have been on the menu.
If it wasn’t on the menu then, it should be now. It is springtime. So, we naturally gravitate toward lighter foods, and seek to eat healthier. Plus, it is a good time to celebrate the bounty that warmer weather brings. Since Patriot’s day is also the day of the Boston Marathon, a salad is appropriate for people who don’t want to get weighed down before running 26 miles and 385 yards.
Thanks to modern technology, we can now grow greens year round. In the area of Deven’s military base, is the little leaf farm company that produces a wonderful crunchy baby greens mix. Being patriot’s day, this makes a fitting base for our Local baby Greens Salad. They grow sustainable crops just a short ride from where the revolution began. And, fort Devens was once the site of a pre-revolutionary British military camp started by the man who first incorporated the town of Concord, where the shot heard round the world was fired. Only reserves train there today. And, much of the land is now agricultural.
Local baby Greens Salad with Spring onion, Baby Tomatoes, Cucumber, Country loaf croutons, and Dijon Shallot Vinaigrette
Ingredients
- Croutons
- 1 cup Country loaf bread
- Olive oil
- Salt and Pepper
- For Dressing
- 1 Tbsp shallot chopped
- 1 Tbsp Dijon mustard
- 1/3 cup champagne or white wine vinegar may substitute red wine or sherry vinegar
- 2 Tbsp Honey
- 1/2 cup olive oil
- Salt and pepper to taste
- 8 oz baby greens
- 1/2 cup thin sliced spring onion
- 12 each baby tomatoes, cut in 1/2
- 12 slices English cucumber
Instructions
- make the croutons: Cut the bread into cubes and toss in a mixing bowl with a little olive oil, salt, and pepper. Coat evenly. Spread out on a flat sheet pan and bake in a preheated 350 degree oven for about 10 minutes until lightly browned and crisp all the way through. If they are still a little soft, turn down temperature and bake longer. Allow to cool.
- Make Dressing: Put all ingredients except oil in a blender. Turn blender on high, and drizzle in oil until a creamy emulsion has formed. Adjust seasonings as needed.
- Assemble sald on individual plates or in a communal bowl and serve dressing on the side or drizzled over the top. You can put croutons on the side if there are any gluten concerns.