Mason jar salads

Springtime is the time for light pasta dishes and very green salads.


All the fresh seasonal spring vegetables:
Artichokes
Asparagus
Fava beans and leaves
Flowers: borage, calendula, chives, fava, pansies, peas, rose, wild mustard, wild turnip, etc.
Green garlic
Green peas and pea shoots
Herbs
Mushrooms
Radishes
Spring greens
Spring onions
The first cherry tomatoes,

as well as late season winter produce:
Bitter greens: arugula, baby kale, chicories, etc.
Broccoli
Cabbages
Cauliflower
Lemons
Oranges
Root vegetables and their tops

– all work well in both salads and pastas.


Recently some of my clients asked me to lighten their spring menus, and to replace the soup with a fresh salad that they can enjoy all week, and take to work for lunch. For this, mason jar salads are a perfect solution. These salads have been a trend in the last couple of years, and they make a lot of sense for busy people who like to eat healthy and well.


The idea is that you pack your salad in a mason jar, 1/2 pint, 1 pint or 1 quart, depending on your appetite, in an order that helps to keep it fresh in the refrigerator for the whole week. The dressing goes on the bottom of the jar. Then you add a vegetable, legume, or protein, to separate the dressing from the greens, so that the greens don’t wilt, and the greens, nuts, and edible flowers go on top. When ready to eat, turn the jar out onto a plate, and it will dress itself. Or, mix it and eat it from the jar. Pack the jars tightly: the less air there is, the slower will the salad dry out.

Examples:
– Greek yogurt, mint, lemon juice, minced garlic or spring garlic; fava and garbanzo beans; grilled chicken; fava bean tops
– White wine vinegar, Dijon mustard, minced shallot, olive oil; quail eggs; mâché
– Balsamic vinegar, olive oil; fire roasted peppers; prosciutto; cannellini beans; wild arugula, pine nuts
– Lemon juice and zest, garlic, olive oil; olives, feta; red onion slices, rinsed, bell pepper strips, cherry tomatoes, Persian cucumber (sliced, salted, and left to drain, then squeezed dry); baby spinach, borage flowers
– Strawberry infused balsamic vinegar, walnut or olive oil; strawberries, goat cheese; walnuts, baby greens
– Orange slices and juice, olive oil; steamed green beans or cooked cranberry beans; shaved fennel; baby arugula


Please go out into the garden or to the farmers market, get whatever looks the best, and improvise! Don’t forget to add some edible flowers, to make the jars more fun to open.

– Posted using BlogPress from my iPad

Location:Tiburon, CA

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