Early Spring Salad With Roasted Garlic Lemonette

Spring is here! Eric was all prepared to talk about how spring will be here really soon and we're doing an Early Spring Salad to celebrate when Charisse pointed out that spring came last weekend. Swing and a miss. At least we got that sorted out before the post. The early spring part apparently has to do with the ingredients we used, spring onions and radishes are among the first crops up for harvest in the new year and they are tasty. Oh yeah, and more lemons in here too from the great lemon harvest of 2011. So what are we doing with Spring officially here, grass growing in the backyard and living in California? Staying inside and working on the stuff around the internets because it's been raining for the last week. Raining hard. The kind of rain that makes you never want to leave the house because you can go from dry under an umbrella, plastic rain coat, parka and sweater (yes, when its 50* and raining thats how you dress around here) to instantly wetter than when you've been in the shower for 20 minutes. So Eric when and gave the blog another face-lift, adding lots of features we've been talking about adding for a while and trying to clean up the general look and feel. 

Printable Recipe 

Early Spring Salad With Roasted Garlic Lemonette
What You Will Need

3 cups baby greens
4 spring onions (minced)
4 radishes (sliced thin)
1/2 green apple (sliced thin)
2 small fresh mozzarella balls (sliced thin)


Roasted Garlic Lemonette
What You Will Need

1 head of garlic
1/2 cup olive oil
1/2 tsp salt
1/4 tsp fresh black pepper
juice of 1 lemon

Preheat oven to 400*

Cut away a bit of the top of the head of garlic to expose the cloves and drizzle with a little bit of olive oil. Wrap in foil and bake for 30 minutes. Cool to the touch and then squeeze the  garlic out of the head. Whisk the garlic, lemon juice and salt and pepper together to combine. Slowly incorporate the olive oil until combined. Drizzle over salad.