EARLY SPRING MAY HAVE THE SLIMMEST PICKINGS WHEN IT COMES TO FRESH GREEN PRODUCE, BUT IT’S ALSO WHEN WE NEED IT THE MOST.
By the end of winter, everyone is tired of pasta and potatoes, and ready for the crisp, leafy textures and cooling, bitter flavors of spring veggies. These are vibrant salads bursting with tender new greens and bright herbs, but they are built upon a hefty foundation of pantry staples and year-round tropical favorites.