In the Northeast, spring greens are finally showing up in abundance. This week, we challenge you to get to your greenmarket or a roadside farm stand to look for local, uncommon greens you’ve never tried before. Things like purslane (a succulent-like, crunchy green with a hint of lemon flavor), nasturtium leaves (round leaves with a peppery flavor whose flowers are edible, too), and belgian endive (a slightly bitter spring green that’s actually white in color, a member of the chicory family). Experiment! If you’re having trouble finding some of these off-the-beaten-path greens, try subbing flat leaf parsley which will add an herbal note and complexity of flavor. What makes this recipe special is the toasted millet and mustard seed. The millet offers a slightly nutty crunch while the mustard seed and radishes add a little fire.
- 6radishes, thinly sliced
- 1tablespoon white wine vinegar
- 1tablespoon freshly squeezed lemon juice
- sea salt
- 2teaspoons mustard seeds
- 3tablespoons millet
- 1cup purslane, nasturtium, and sliced Belgian endive and/or flat leaf parsley
- 1cup spinach
- 3cups green leaf lettuce
- 2tablespoons extra virgin olive oil
- Toss the sliced radishes in a bowl with vinegar, lemon juice, and a big pinch of sea salt. Set aside. 2
- Over medium heat in a small, dry sauté pan, toast mustard seeds with millet, stirring frequently until toasted and fragrant, about 3 minutes. Transfer to a bowl to cool, set aside. 2
- Toss the greens in a large bowl with the olive oil, radishes with their juice, and toasted seeds. Divide among four plates.