Big Salad with Lemon Dijon Dressing

During the winter, I’m a Sunday meal planner. I spend the morning flipping through cookbooks and scrolling through recipes I saved on Instagram to plan out meals for the week (usually leaving Thursday open to use up random odds and ends), followed by a big grocery shopping trip.

CSA eating shakes that up a bit as I don’t pick up my share until Monday (I’m ahead of you all for recipe writing purposes), which leaves a night that I arrive home with a bounty of fresh produce and just a drive back to Worcester to make a dinner plan. It being a Monday and all, dinner shouldn’t be too taxing. Since I can almost always count on lettuce, and I like to use up the most delicate veg first, the BIG salad often comes into play.

Big Salads in my house are dinner salads, with a base of lettuce or mixed greens, topped with crunchy veg, herbs, some kind of protein (usually beans or fish, sometimes leftover chopped meat) and finished with a zippy dressing.

You can make a big salad out of anything! Just follow these rules:

  • Have a mix of textures (below we have crunch lettuce and turnips, creamy beans, and meaty tuna)
  • Season well (always chopped herbs, salt, and pepper)
  • Make you dressing zippy (it should be a little too tart/sour/strong when you taste it straight, because all the other ingredients dilute it)

My full share this week was 2 heads of lettuce, salad turnips, chard, dill, basil, garlic scapes, kale, fresh onions, and carrots. If you’re not making the salad below, you could try this version with lentils and tzatziki. Early season root veg like radishes, turnips, and carrots are excellent in these turmeric noodles which barely require any cooking. I used up literally all the greens in my share by subbing them for the cabbage in this lo mein, along with the onion tops and garlic scapes (warning: if you make this you will be forever disappointed by take out lo mein). I’m very intrigued by the idea of potatoes on the grill which I want to try this weekend and finish with some fragrant dill.

Big Salad with Lemon Dijon Dressing

Serves 3 as a main, or 6 as a side

  • 2 tablespoons lemon juice (1 small lemon)
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon Dijon mustard
  • Salt
  • Pepper
  • 1 head lettuce, washed and chopped
  • 3 salad turnips, halved and thinly sliced
  • 1 15-oz can cannellini beans or chickpeas, rinsed and drained
  • 1 can tuna (or chopped chicken, or omit)
  • ¼ cup chopped kalamata olives
  • ¼ cup chopped dill

In a jar or bowl, combine lemon juice, olive oil, Dijon, a pinch of salt, and a few grinds of pepper. Shake/whisk to combine.

Build your salad by layering lettuce, turnips, beans, tuna, olives, and dill. Finish with a grind of pepper, sprinkle of salt and your dressing.

(I didn’t have any feta when I made this, but it would be excellent on top.)

Spicy Salad Wraps

Hi! For those of you that are new here – my name is Tori. Every week I write a recipe to accompany Potter Hill Farm’s CSA, as well as give you tons of other ideas of what to cook to get the most good eating out of your share. By day I work as a Development Manager for a local non-profit, and by night I spend my time cooking with a heavy emphasis on vegetables. I use herbs liberally and my house motto is “Always More Garlic.” I tag all of the recipes with #potterhill so you can find this year’s as well as past year’s recipes. The search function in this WordPress theme is a little hidden, but it does exist! Just open up any one post (like the first one from the CSA last year) and scroll to the very bottom to find the search bar.

My share this week was salad turnips, kale, lettuce, arugula, spicy salad mix, 2 bunches of fresh onions, carrots, cilantro, and chives. First thing you should do when you get home is remove the greens from the turnips. The turnips are the food for the greens, so the greens will essentially suck the life out of the turnips if they stay attached.

The Red Lentil Coconut Stew I made last year would be excellent this week, just use a mix of greens and herbs and sub salad turnips for the radishes. I used the lettuce in a classic salad with shredded carrots (far superior than chopped carrots for salads). This Spicy Pork & Turnip Soup looks like the ramen I’ve been dreaming of eating out the last few months. If stew/soup sounds crazy to you right now, make a sandwich! Arugula is my absolute favorite green for sandwiches, because you can cram so much in for a nice crunch. (The wraps below are also a great choice!!)

In my house we call these “Health Wraps,” which is much more endearing than it sounds. They are really whatever we make when we need an easy, healthy weeknight meal. The main components are always wraps and hummus, and the vegetables always vary. A little lemon juice and olive oil wakes up the greens, but pesto would also be very welcome here. I went the lazier route and just added a bunch of chopped herbs.

Spicy Salad Wraps

Serves 2 – easily scales

  • 2 10″ wraps or tortillas
  • 2/3 cup hummus (a big swipe for each wrap)
  • 5 cups chopped spicy salad mix
  • 1 cup chopped herbs such as cilantro, chives, parsley, onion greens
  • 3 salad turnips, halved and thinly sliced
  • 1/2 cup pickles or kimchi, chopped
  • 1/2 lemon
  • 1 teaspoon extra virgin olive oil
  • Salt
  • Pepper

Toss the chopped salad mix with lemon juice, olive oil, salt and pepper. Taste a leaf – it should be tart and salty now, because it will be balanced out by the other ingredients. Build your wraps by putting a big swipe of hummus on each wrap, then topping each with half of the salad mix, herbs, turnips, and pickles. Roll up and enjoy!