What to Cook Now: Spring Greens

Here are recipes and tips for the season's best ingredients.


Young, tender salad greens such as peppery arugula, lemony sorrel, and delicate mâche are a sure sign of spring's arrival. They often first show up at farmers' markets in "baby" forms, harvested before the leaves reach full size. Once the summer heat arrives, many will become unavailable or will be less tender and sweet, so be sure to enjoy them at their freshest.


Learn more with our visual guide to salad greens.



Tips:
Make Your Own Mix
Mesclun, a mixture of young salad greens,
originated in the South of France. Traditional
mesclun included chervil, arugula, and endive but
nowadays, pretty much any mix of tender greens fall
under the category. For the freshest salads, consider
growing your own greens in a garden. Otherwise,
look to the farmers' market for a distinctive mix. For
more salad ideas, check out some of our
favorite salads .

Store Properly
After thoroughly cleaning your greens, pat them
completely dry, and then store the leaves loosely
wrapped (or in a salad spinner) in the refrigerator.
Use within a few days.



Roasted Baby Beets and Arugula Salad with Lemon Gorgonzola Vinaigrette
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Grilled Ham and Gouda Sandwiches with Frisée and Caramelized Onions
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Arugula and Fontina Frittata
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