Every spoon-tender pot roast, beautiful bird, succulent chop needs something fresh, green, and crisp. This time of year, I long for greens. In the salad bowl recently went a few endive, sliced on the diagonal; several mini cucumbers, cut into dice; plump radishes, cut into thick rounds; and handfuls of baby arugula, though they could have been sprouts, or shelled edamame, or even frozen peas.
The point is something that looks and tastes bright. Spring, where are you?
3 Belgian endive, thickly sliced on the diagonal
4 mini cucumbers, cut into 1/2-inch dice
4 radishes, thickly sliced
2 large handfuls baby arugula, sprouts, shelled edamame, or frozen peas (rinse peas in cold water to defrost)
1 tablespoon olive oil
Salt and pepper, to taste
2 tablespoons sherry vinegar
1. In a large bowl, combine the endive, cucumbers, radishes, arugula or sprouts or edamame or peas.
2. Sprinkle with olive oil, salt, pepper, and vinegar. Toss lightly. Sheryl Julian
What's cooking in the world of food.
ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.