Today I did a photo shoot with Madeline Basler, my friend, fellow RDN, and the heart behind Real You Nutrition. Preparing for the shoot I made a trip to one of my favorite North Fork organic farms, Sang Lee Farms in Peconic, NY, knowing that they would have beautiful veggies available for our photos. Now, after the shoot, and having all of my favorites on hand (because food props should always be eaten), I come home to make something with the fresh spring greens. A Salad of course! So I offer this quick recipe that pairs perfectly with some of the heartier spring greens, in my case baby kale and spinach with a touch of red cabbage and some French radishes.

Lemon-Parmesan Dressing

Great dressing for hearty greens: baby kale, chard, or spinach

Ingredients

• ¼ c Extra virgin olive oil
• Grated rind and juice from one Lemon
• 1 oz grated Parmesan (about ¼ cup)
• 1 small clove garlic, finely minced
• Fresh ground pepper to taste

Instructions

Combine ingredients in a jar, shake well, and mix into a fresh bowl of salad greens

Notes

The hearty greens, like baby kale, can stand to “sit-with” this dressing for a ½ hour or so – this will make the salad more tender as the dressing softens the leaves.