Mixed Field Greens with Lemon Dijon Vinaigrette

This recipe is ideal for using-up all those cold weather garden products like radishes and greens before they grow too tough and bitter this summer. I serve this with wild baked trout which I had the pleasure of catching literally in my own backyard. If you live by the sea, not the stream as we do, the procedure and salad combination works well for striped bass, snapper, and other small saltwater species.

(Exerpted from "Fishing + Farming = Fabulous Fooding" by Tom DiGangi)

Ingredients:

Mixed Field Greens (about 4 loose cups)
3 Radishes
1/3 Cup Extra Virgin Olive Oil
1 Lemon (juice and zest)
1 T. Dijon Mustard
Black Pepper (freshly cracked)
Salt to taste (sea, grey or kosher)

Procedure:

In a large, non-reactive bowl, make the dressing by whisking the mustard, lemon zest and juice to combine. Slowly add the oil while whisking to create an emulsion. Adjust the seasoning with salt and pepper, and set aside. Select a mix of field greens. (For my 8PM trout dinner, I chose a combination of romaine, oak leaf, endive and arugula, all from the garden. My father is particularly fond of a mix called, in Italian, "tre colore," consisting of arugula, radicchio and Belgian endive. But, anything you like is appropriate.) Cut the radishes into matchstick size strips. Add the radishes and greens into the bowl with the dressing and toss gently to coat. Serve immediately.

Suggested accompaniment: Baked wild trout

Submitted by Tom DiGangi, courtesy of Laura DiGangi who submitted Tom's recipe and lovely food commentary on her blog right here.

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