Oct 28, 2009 6:46 pm US/Eastern
Tony Tantillo: Spring Mix
Today's tip of the week is going to be with SPRING MIX.
Did you know at one time spring mix was hard to find? That's right, specialty stores only and $10 a pound. Now no matter where you go, you're going to find spring mix.
By the way spring mix, a variety of baby lettuces all put together is delicious with some iceberg lettuce added to it to bring up the fluff; you can save some money that way.
Spring mix is now sold in so many ways; you have a lot of choices. I like to buy it a lot of times in containers like this, but let me give you some tips when you buy it in containers.
Look at the container very carefully; you want to make sure there are lots of colors. Many reds, light greens, many shades of green as a matter of fact.
You want to make sure there's no decaying whatsoever. Make sure there's no liquid inside the container and then check out the spring mix on the top; of course there's usually a lid, but look it over.
What you want to do when you bring it home is take the spring mix out of the container. That's right! Take it out of the container, or at the very least, take the top off. That way it can breathe, and it will last longer; spring mix is so delicate the shelf life is very short. Never wash spring mix before you store it, but always wash spring mix before you enjoy it.
Spring mix in containers like this looks like a lot, and it is a lot, but it can probably make 8 – 10 salads, so that makes it a good deal.
Green Salad with Pomegranate Vinaigrette
This dish calls for spring mix. Make sure you get a good amount of bitter greens such as mustard and frisée to give a nice contrast to the sweet-tart nature of the Pomegranate Syrup.
Serves 4 – 6
3 tablespoons pomegranate syrup* (See recipe below)
6 cups mixed salad greens, with some bitter greens included, washed and dried
3 tablespoons fresh lemon juice
1 tablespoon walnut oil
3 tablespoons toasted walnuts, coarsely chopped
Kosher salt and freshly ground black pepper to taste
2 tablespoons pomegranate seeds
1. In a small bowl, combine pomegranate syrup, lemon juice, walnut oil, salt, and pepper.
2. Put greens in a salad bowl. Add about 3/4 of the dressing. Toss. Add walnuts and pomegranate seeds. Toss again and taste. Add more dressing if desired.
*Pomegranate Syrup
Makes about 2 cups
Juice of 3 pomegranates, about 1 1/3 cups
1 1/3 cups sugar
1 teaspoon fresh lemon juice
1. Combine pomegranate juice and sugar in a saucepan. Bring to a boil, stirring. Lower heat and simmer about 5 minutes.
2. Remove from heat. Add lemon juice.
Cooking tip:
A salad spinner is your best friend when it comes to drying greens.
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