Fresh, tender spring greens are the first signs that the lighter dishes of spring are on their way (and that hearty winter eating is coming to an end). Learn about spring greens below and start looking for them as the days get longer. Then use them in one of these delicious spring salads.
Avoid the horror of gritty salads and be sure to clean your spring greens thoroughly.
Arugula is a dark green, peppery green that is used both raw and cooked. Wild arugula tend to have more of a kick than the cultivated kind. If the level of peppery kick is important to you, be sure to taste a bit before you buy, if possible, since its flavor ranges from quite mild to really rather spicy. Learn more about arugula here.
Butter Lettuce or Boston Lettuce
Chard comes in Swiss (white ribs), red, golden, and mixed rainbow versions. Each has its own flavor, but an earthy edge defines them all. Chard is usually cooked, but certainly can be chopped up and added to salads raw. In any case, many dishes benefit from cutting the ribs out from the leaves and cooking them separately—see how here Learn more about chard here.