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Last Sunday I went to the Schenectady Green Market for the first time in months. Having lived in Upstate New York for almost a decade now, I know better than to expect asparagus and rhubarb this time of year, but I made the trek to confirm.

Sure enough, I found neither a majestic spear nor a ruby stalk, but I did find greens, bags and bags of greens — spinach, kale, pea shoots, bok choy, spring greens, and other baby lettuce mixes. After months of roasting root after root, these tender lettuces were a sight to behold, and I could not help loading my tote with ALL of them, along with a few enticing bundles of rainbow carrots and purple and green radishes.

That night I made a salad with a mix of the greens, shaved carrots and radishes, toasted walnuts, and feta, all tossed together with a simple lemon vinaigrette, a mix of honey, fresh lemon juice, white balsamic vinegar, salt, and olive oil.

This lemon dressing is lighter than this cashew dressing and this tahini dressing , the two I favor during the winter for heartier greens. And, unlike my favorite large-batch shallot vinaigrette , this one requires no mincing or electrical equipment. It tastes fresh and bright, and for all of those tender spring greens, I don’t think there is a better match.

I hope you’ll agree.

All-Purpose Lemon Vinaigrette, Step by Step

For this dressing, you need 1/3 cup of freshly squeezed lemon juice.

First, whisk together the honey, salt, lemon, and vinegar; then stream in the olive oil, and whisk to combine.

Taste, and adjust to taste as needed: Add more lemon or vinegar for more bite. Add more olive oil if it’s too acidic. If you like it sweeter, add more honey. If it needs more seasoning, add a pinch more salt.

Store in the fridge for up to 2 weeks.

Here are some of the greens I returned home with last weekend from the market: kale, pea shoots, and mixed baby greens.

I used my peeler to shave the carrots into ribbons.

I ran the radishes down the mandoline . How pretty?

And I added toasted walnuts and feta.

Just before serving, I tossed everything together with the lemon vinaigrette and cracked lots of pepper over the top.

Description

This bright, lemony vinaigrette has become a go-to for dressing all of the light, spring greens I am currently finding at the farmers’ market. In the salad featured in this post, I used about 1/3 cup dressing with:

• 5 ounces mixed greens

• 1/2 cup toasted walnuts

• 2 shaved carrots

• 1 shaved purple radish

• 1 shaved green radish

• feta cheese

• ⅓ cup fresh lemon juice

• ⅓ cup white balsamic vinegar

• 2 teaspoon honey or maple syrup

• 1 teaspoon kosher salt

• 1 cup olive oil

In a medium bowl, whisk together the lemon juice, vinegar, honey and salt. Whisk in the olive oil until emulsified. Taste and adjust as needed with more salt, honey, acid or oil to taste. Store in the fridge for up to 2 weeks. Bring to room temperature before using. Whisk or shake to emulsify before using.

• Prep Time: 5 minutes
• Category: Dressing
• Method: whisk
• Cuisine: American

Description

This bright, lemony vinaigrette has become a go-to for dressing all of the light, spring greens I am currently finding at the farmers’ market. In the salad featured in this post, I used about 1/3 cup dressing with:

• 5 ounces mixed greens

• 1/2 cup toasted walnuts

• 2 shaved carrots

• 1 shaved purple radish

• 1 shaved green radish

• feta cheese

• ⅓ cup fresh lemon juice

• ⅓ cup white balsamic vinegar

• 2 teaspoon honey or maple syrup

• 1 teaspoon kosher salt

• 1 cup olive oil

In a medium bowl, whisk together the lemon juice, vinegar, honey and salt. Whisk in the olive oil until emulsified. Taste and adjust as needed with more salt, honey, acid or oil to taste. Store in the fridge for up to 2 weeks. Bring to room temperature before using. Whisk or shake to emulsify before using.

• Prep Time: 5 minutes
• Category: Dressing
• Method: Whisk
• Cuisine: American

Find it online : https://alexandracooks.com/2022/04/03/all-purpose-lemon-vinaigrette/

Simple and classic, these deviled eggs are such a festive addition to the holiday table. Read on to learn the trick to making perfect hard-cooked eggs with shells that slip right off, as well as how to make deviled eggs that taste fresh, bright, and creamy all at once!

To me, where many deviled eggs recipes fall short is in the amount of acid: they don’t call for enough, and as a result, the eggs taste too creamy and rich.

Here, inspired by my favorite egg salad recipe , I’ve seasoned the egg yolk filling with pickle juice, though you could use lemon or vinegar in its place, and lots of fresh chives, which offer both flavor and freshness. As with most classic deviled egg recipes, this one contains a modest amount of mustard and, of course, mayonnaise: for every two eggs, a tablespoon of mayonnaise is about right.

As always, you can adjust the filling to taste with more or less acid and mayonnaise, depending on your preferences. Garnished with snips of fresh chives and a sprinkling of paprika, these deviled eggs look so festive on the holiday table and are a favorite for summer picnics as well.

How to Make Classic Deviled Eggs, Step by Step

First, steam your eggs for 12 minutes. If you are unfamiliar, steaming eggs and then shocking them in an ice bath produces perfectly cooked eggs whose shells slip right off. You can also do this in the Instant Pot . See recipe box below for more details.

Meanwhile, gather your ingredients: mayonnaise, mustard, pickle juice (or lemon or vinegar), salt, pepper, and chives.

Once your eggs are cooked, transfer them to an ice bath.

Then peel them.

Halve the eggs and …

… transfer the yolks to a large bowl.

Mash the yolks with the back of a fork.

Add the mayonnaise, mustard, pickle juice, chives, and salt and pepper to taste.

Stir to combine; then taste and adjust flavor as needed.

If you wish, transfer the mixture to a quart-sized storage bag…

… then pipe into the hollowed eggs. You can, of course, simply use a spoon, but I actually find the piping bag to be easier.

Sprinkle with chives and paprika before serving. (I could have used a gentler hand with the paprika 🤣).

Description

Simple and classic, these deviled eggs are such a festive addition to the holiday table. Below you’ll find two steaming methods that produce perfect hard-cooked eggs with shells that slip right off. These deviled eggs taste fresh, bright, and creamy all at once!

Adapted from several sources, including my favorite egg salad sandwich , The New York Times , and The Food Network .

Notes:

• Egg steaming method adapted from J. Kenji Lopez Alt’s The Food Lab . I steam my eggs for 12 minutes, and I find that to be perfect, but it may take some trial and error to get the timing right for you. If you like to use your Instant Pot, here is my Instant Pot hard-boiled egg recipe.

• Pickle Juice: This is a somewhat recent discovery and an underutilized ingredient in my kitchen. If you don’t have pickles on hand, you can use vinegar or fresh lemon juice in its place.

• To scale this recipe, I find that 1 tablespoon of mayonnaise for every 2 eggs is about right, and I like about 1 teaspoon of pickle juice for every 2 eggs as well, but I tend to like things on the acidic side, so as always, adjust to taste. I don’t like my deviled eggs too mustardy, so I find 1 teaspoon for 8 eggs to be about right, but, again, add more or less to taste.

• 8 eggs

• kosher salt or flaky sea salt

• freshly cracked pepper

• 1/4 cup mayonnaise

• 1 teaspoon Dijon mustard

• 2 – 4 teaspoons pickle juice or vinegar or lemon juice

• 1/4 cup finely chopped chives

• paprika, for finishing

1. Cook the eggs. Place a steamer basket into a large pot. Fill pot with 1 inch of water. Cover and bring to a simmer over high heat. Remove the lid. Carefully place the eggs into the steamer basket. Cover the pot. Steam for 12 minutes. Meanwhile, fill a bowl with ice and cover with water. After the 12 minutes, remove the lid, and carefully transfer the eggs to the ice bath.
2. Peel and halve the eggs. Transfer the yolks to a large bowl. Transfer the halved, hollowed whites to a plate and transfer to the fridge.
3. Mash the yolks with the back of a fork. Season with a pinch of salt and pepper to taste. Add the mayonnaise, mustard, and pickle juice starting with 1 – 2 teaspoons. Set aside a few teaspoons of the chives for garnish. Add the remaining chives to the yolks, and stir until you have a smooth mixture. Taste. Adjust with salt and pepper to taste. If it’s too creamy, add more pickle juice (or vinegar or lemon) to taste. If it’s not creamy enough, add another spoonful of mayonnaise. If you want more mustard flavor, add another 1/2 teaspoon or more to taste.
4. When the mixture is seasoned to your liking, you can use a small spoon to fill the egg white cavities or you can transfer it to a quart-sized storage bag, snip off a corner, and pipe it into the whites.
5. To finish, sprinkle with paprika and the reserved chives.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Appetizer
• Method: Stovetop
• Cuisine: American