Spring Greening
Keeping it fresh and simple at Tender Greens
Scarborough Farms' lettuce may be the cornerstone of Tender Greens' great salads, but the free-range meats, organic vegetables and--most importantly--the homemade dressings really elevate the mini-chain's specialties to superstar status.
Ingredients are so fresh at each location--produce arrives daily from the farm--that you can practically taste the morning dew in each bite. And trust us: Once you've eaten organic butter lettuce that was plucked from the ground only hours before, bagged lettuce seems like a crime. This is why the chefs keep it on the plate, and dishes are never overly adorned with heavy sauces or thick dressings.
Tender Greens' new West Hollywood outpost offers a few menu items that the others don't have, like juicy, flavorful buttermilk fried chicken atop beautiful heirloom "speckled" romaine (grown exclusively for Tender Greens) with a tangy dill dressing (pictured; $10.50). "It's our version of Ranch dressing," says chef Fermin Arias. "Creamy ones work best for these delicate, soft lettuces. It really clings to the leaves." It also makes a great dip for farmer's market crudités. Here's the recipe.
Tender Greens' Dill Dressing
Recipe from Fermin Arias, Tender Greens
Makes about 1 cup
1/4 cup plus 2 tablespoons Chardonnay vinegar
1 teaspoon Dijon mustard
1 egg yolk
1/2 cup canola oil
Pinch of cayenne pepper
2 tablespoons chopped dill fronds
Salt and pepper to taste
In a bowl, whisk the vinegar with the mustard and egg yolk. Slowly whisk in the canola oil. Stir in the dill and season with salt and pepper.
Tender Greens, 8759 Santa Monica Blvd., West Hollywood; 310-385-1919 or www.tendergreensfood.com
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