SALAD MIX

Photo Credit: Thadah Wah

Our salad mix is a blend of red and green butter, oakleaf, incised, and sweet crisp lettuces grown as baby heads then cut while still small and tender. It is especially abundant during more mild weather before the heat of summer sets in. Enjoy it fresh tossed with your favorite dressing and top it with sliced cherry tomatoes, sweet cucumbers, spicy radishes, or whatever is in season!

STORAGE: For optimum storage life, do not wash the salad mix until just before you are ready to use it. Line a clean plastic container with a paper towel. Remove salad mix  from the bag you receive it in and layer it gently in the container. Be sure to use a container that is large enough so that the leaves are not jam-packed. Place another paper towel on top and close the container. Store the salad mix in the crisper drawer of your refrigerator for up to 10 days. This method of storage also works well for spinach, arugula, and other tender greens.

RECIPE: Miso Dressing from Food52 (makes enough for one big salad)

• 3 tbsp olive or peanut oil
• 1 1/2 tbsp rice vinegar, cider vinegar or lemon juice
• 2 tsp white miso (from the refrigerator section of the grocery store)
• 1/4 tsp sesame oil (optional)
• 1/2 tsp honey or maple syrup
• 1/2 tsp soy sauce or tamari

Combine ingredients in a bowl and whisk until smooth, adding a dash more vinegar or honey to taste. Taste and feel free to add one of the following if you like: Sriracha or other hot sauce, some grated fresh ginger or a spoonful of peanut butter.