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Fresh mesclun salad with lemon-maple vinaigrette; photo by Robin Catalano.

Eating My Feelings: Fresh Local Mesclun Salad with Lemon-Maple Vinaigrette

What we're eating in the time of COVID-19

If we keep cooking like the warm weather is on the way, maybe we can make it so the power of our collective palate; photo by Robin Catalano.

Fresh Local Mesclun Salad with Lemon-Maple Vinaigrette

Yes, this is “just” a salad. But right now, with spring not in any rush to warm up, local greens are one of those necessities that taste like a luxury. There are two keys to making this salad work: farm-fresh greens, with their promise of sunny summer lunches enjoyed on the back porch, and a simple citrusy vinaigrette that makes every salad taste better.


  • I’m not kidding about the fresh local greens; they really make this recipe. I get mine from the Berry Patch in Stephentown, which grows greens year round.
  • Grocery-store tomatoes are generally a mealy, flavorless tragedy, but if you can find a decent-looking pint of cherry tomatoes, grab it.
  • Add any other vegetables you like in your salad. For the one pictured here, I included sliced carrots and beets. (Canned versions of the latter will do if the produce section has been cleaned out again.)

Lemon-Maple Vinaigrette


1 large lemon, juiced

1 tablespoon maple syrup

3 tablespoons olive oil

Sea salt and black pepper, to taste


Add all ingredients to a clean jar or plastic container with an airtight lid. Shake vigorously to combine. Taste, and add more salt and pepper, if desired.

Beverage suggestion: Unsweetened iced tea

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