Prep time: 10-15 min.
Total time: 10-15 min.
Our Spice greens aren’t too spicy, but just spicy enough. This Asian influenced ginger dressing highlights the best flavors of this blend and can be made in no time at all. Try adding toasted sesame seeds, shaved carrots, or bean sprouts for some crunch!
2 bags lēf Spice greens
1 tbsp. chopped fresh ginger
1 tbsp. chopped shallot
2 tbsp. rice wine vinegar
2 tbsp. mayonnaise
1 tbsp. low-sodium soy sauce (or tamari for a gluten free dressing)
1/3 cup vegetable oil
Salt and freshly ground pepper
In a blender, puree the ginger, shallot, vinegar, mayonnaise and soy sauce. With the machine on, add the vegetable oil and blend until smooth. Season with salt and pepper. Dress lēf Spice greens with a little of the dressing and add more as desired.
This recipe was created exclusively for lēf Farms
by Chef Will Gillson
As chef and owner of the farm-to-table restaurant, Puritan & Company in Cambridge, Massachusetts, Chef Gilson has a deep devotion to local farming and fresh produce, and believes lēf is the perfect example of both those ideals.
Very few mouth-watering
salads start with a
seven day roadtrip.
Did you know that nearly 95% of the greens most people eat come all the way from California, Arizona and Mexico? That’s not exactly nearby, nor is it a recipe for freshness. Even many so-called “local” greens are really West Coast-grown — they just get new packaging slapped on at an East Coast repacking operation. After they’ve taken a long ride in the back of a shipping truck.
We think greens need to be grown where they’ll be eaten, so they hit your plate at the peak of freshness. That’s why all lēf greens are hydroponically grown right here in the heart of New England. They’ll get to you within 24 quick hours of being harvested. And they’ll change your perception of just how fresh, healthy and flavorful local greens can actually be.