Tender Greens with Lemon Vinaigrette

Fresh and tender garden lettuces greens don’t require much to make an amazing salad. This light and flavorful lemon vinaigrette is a perfect pair with lettuces and arugula from your garden or the farmers market. Anchovies add depth to the dressing; give it a try even if you think you don’t like anchovies. You can leave them out and the dressing is still wonderful, but the anchovy paste adds the right touch of umami flavor.

Get yourself some fresh greens and make this salad tonight. It will serve 4 for a light side or two larger plates. Here’s what you need to gather.

• 8 ounces fresh, tender greens washed and spun dry

• 2 tablespoons fresh basil leaves chiffonade (cut in narrow strips)

• 1 teaspoon finely grated lemon zest (zest of 1 lemon)

• 4 tablespoons freshly squeezed lemon juice

• 5 tablespoons extra-virgin olive oil

• 1/2 teaspoon finely minced garlic

• 1/2 teaspoon salt

• 1/2 teaspoon fresh ground pepper

• 1 teaspoon honey

• 2 teaspoons anchovy paste (optional if you don’t like anchovies)

Wash and spin the lettuce and chiffonade the basil. Place the lettuce in a salad bowl and sprinkle the basil strips over the top. Make the dressing by adding the remaining ingredients to a jar with a lid and shaking it well to combine.

Toss the salad with a few teaspoons of vinaigrette, taste and add more to your liking. Don’t overdress the greens. This salad is all about lightness. Save the remaining dressing for another round of salad or double the greens to make a bigger salad.

Enjoy!