Spring Green Salad with Herbs, Meyer Lemon, Almonds, Quick-Cured Rhubarb and Chevre
Chef Anne Cornell Krauss
6 cups washed baby greens like arugula and baby spinach, torn into bite-sized pieces
½ cup fresh herbs - lemon thyme, lemon verbena, Thai basil, and Italian parsley - chopped
¼ cup chopped fresh chives or spring garlic
1 Meyer lemon, sliced paper thin
¼ cup chopped fresh scallions
½ cup almonds (toasted, candied, etc.)
4 oz fresh goat cheese
2-3 chive blossoms (and any other edible flowers)
1 stalk rhubarb, sliced paper thin on a mandolin
1 Meyer lemon, juiced
1 Tbsp sugar
Toss the rhubarb with sugar and lemon juice and let sit 5-10 minutes.
Toss the greens, chopped herbs, lemon slices, and chives and scallions with the almonds. Add the vinaigrette. Divide the salad among four salad plates. Pull the chives apart into small flowers and scatter evenly over each salad. Top each salad with goat cheese, almonds and cured rhubarb and serve.
Meyer Lemon and Honey Vinaigrette
2 Meyer lemons, juiced
1/3 cup good olive oil
1 Tbsp honey, or to taste
salt and pepper, to taste
Shake or whisk until completely emulsified. Taste and adjust sweetening or oil. Toss with the salad greens and serve immediately.