TCP Kitchen
Spring Vegetable Salads
Texas gardens yield asparagus, radishes, peas, lettuce, herbs and more for tasty salads

Windy Hill North Spring Salad
IMAGE: Mary Pat Waldron

It’s time to pull out your salad bowl and savor what’s in season! This month’s featured recipe comes from Windy Hill Farm, a family-owned operation in Boerne, with membership in Bandera and Comanche electric cooperatives. “We love this salad,” says farmer Ty Wolosin. “A mix of spicy greens like baby mustard and arugula get the blood warmed up after the chill of winter.” The recipe also captures a delicious moment in their growing season: “We have goat’s milk for cheese again. The young kids are up and running, and their moms have rich milk from the spring pasture grass.”

Windy Hill North Spring Salad

Plan on a handful of greens per person, and add other ingredients as desired. A sprinkling of flaky sea salt on top makes the vegetables’ flavor pop.

Mixed spicy greens (colored mustard, mesclun, arugula or red-leaf lettuce)
Radishes, thinly sliced
Green onions, thinly sliced
Young asparagus, trimmed
Crumbled goat cheese
Fresh chopped dill
Hard-boiled eggs, sliced
Sea salt and fresh cracked pepper, to taste

4 tablespoons olive oil
2 tablespoons white wine or apple cider vinegar
1 teaspoon spicy mustard (such as Dijon or Creole)
1 teaspoon honey
½ teaspoon ground turmeric

1. Combine the salad ingredients in a bowl.

2. In a separate bowl, whisk together dressing ingredients (or combine them in a jar and shake).

3. Drizzle the dressing over the salad and toss to combine. Taste for seasonings, adding more salt or pepper as desired, and serve immediately.

Serves 4.

Learn More

Read more about Ty Wolosin in A New Crop of Texas Farmers [May 2016].

Fresh Tips for Salads


Add crunch. Toasted nuts and seeds (pumpkin, sesame, sunflower) also add nutrients.

Add color. Savor the shades of shaved watermelon radishes, red or golden beets, carrots and sweet peppers.

Go homemade. Make vinaigrette with a squeeze of fresh lemon, Dijon mustard, and a 3-to-1 ratio of olive oil and wine vinegar. Cube bread for homemade croutons (toss with olive oil and an herb blend, then bake at 350 degrees until golden).



Go limp. Make sure lettuces and other ingredients are completely dry before adding them.

Overpower. With balsamic and other aged vinegars, a little goes a long way. To make shallots and chopped onions less sharp, soak them in a splash of vinegar for a few minutes before adding.

Underestimate. Never undervalue the appeal of crumbled feta, goat cheese or shaved Parmesan. —PD

TAGS: 1703, recipes, TCP Kitchen, spring vegetable salads, Windy Hill North Spring Salad

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