This is my young, tender, first-of-the-fresh green produce of spring salad. Very green and fresh in the mouth, it’s also creamy, crunchy with a tangy bite from the vinegar and Dijon. A crowd pleaser with lots of mumbled yummms at the table…every time.
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<br />This salad is a great ending to a grilled meat or fish dinner or a hearty casserole or cassoulet. It can also be served as a side and enjoyed as a one-dish dinner with a few grilled shrimp or a piece of grilled or broiled salmon, halibut or cobia (3 of my favorite fish).
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<br />Leftover dressing is also good when lightly drizzled over grilled shrimp, fish, chicken and steamed veggies like haricot vert.
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