Homemade Spring Mix
One of the easiest ways to add flavor to your salads is to swap out the mild greens like spinach and romaine for bold, bitter ones. These types of greens add a ton of flavor that pair perfectly with bright, punchy vinaigrettes. Our mix uses a combination of Belgian endives and radicchio to add a pleasant bitterness and pop of color. These two greens are the most common bitter greens available in grocery stores, but if you can’t find them you can substitute any other bitter salad green. Mizuna and watercress would both work well.
Ingredients
- 1/2 bunch fresh flat-leaf parsley
- 1 bunch fresh basil
- 1 medium head radicchio (about 8 ounces)
- 2 medium Belgian endives (about 6 ounces total)
- 2 cups lightly packed arugula (about 2 ounces)
- 2 cups lightly packed baby spinach (about 2 ounces)
- Prepare the following, placing them all in a large bowl: Pick the leaves from 1/2 bunch parsley (about 1 1/2 cups). Pick the leaves from 1 bunch basil and tear into bite-size pieces (about 2 cups). Remove the leaves from 1 medium head radicchio and discard the core. Cut the leaves into 1-inch pieces (about 3 1/2 cups). Halve 2 medium Belgian endives lengthwise and remove the cores. Cut crosswise into 1/2-inch pieces and separate the leaves (about 4 cups).
- Add 2 cups lightly packed arugula (about 2 ounces) and 2 cups lightly packed baby spinach (about 2 ounces). Toss with your hands until well-combined. If not using immediately, line an airtight container with a paper or clean kitchen towel, then transfer the spring mix into the container.