Fine Cooking (April/May 2015)
We're gonna go out on a limb and say that spring is the best time of year for salads. We know: BOLD.
Seriously, though, we can't get enough. After a long winter, even the simplest greens with the plainest dressing somehow taste amazing. And with fresh greens at the farmers market, in our CSA (which just started up again last week) and our own backyard garden (which we need to talk to you about soon!), it's high salad season.
This one from Fine Cooking is especially good, thanks to a few unexpected elements.