Arugula and Romaine Salad with Spring Onion Lemon Dressing

After picking up our share last night, we wanted to put it to good use immediately.  I cut up and rinsed off a couple handfuls of arugula and about half a dozen large romaine leaves.  I then spun them dry in my $2 Ikea salad spinner - the only decent kitchen utensil I have even bought from Ikea.  I cut up a farm share radish into thin slices, and a non-farm share carrot into matchstick sized pieces.

Here is the dressing I made:

• juice of 1/2 a large lemon
• 2 tablespoons olive oil
• 1 medium spring onion chopped fine, green stalk and white bulb
• salt and fresh ground pepper to taste

Whisk the dressing together, and drizzle over greens, radish, and carrots.  Top with a little shaved parm and some more fresh ground pepper.

Certainly not the most dramatic first recipe to post, but sometimes simplicity is a good thing.  The romaine and arugula were fantastically crisp, and the lemon and pepper of the dressing complement the arugula well.  The spring onions add a delicate and light sweetness that counters the tart lemon to make a well balanced dressing.  The parm-reggiano adds a salty, savory flavor that is good on just about anything.  

When the ingredients are good, it doesn't need to be complicated to taste great.  Farm share ingredient count: 4 (romaine, arugula, radish, spring onion).