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Recipe Thu Jul 09 2009
Salad of Two Ingredients: Mesclun + Raspberries
I wanted a quick salad tonight with what was in my fridge. I had the luck to be mistaken at a farmers market this week for someone who often buys the Asian mesclun mix from Green Acres. And at that moment, I knew which greens I was going to buy.
My raspberries from Seedling had a bit of tartness, which bridged the gap to the mustardy and bright flavor of the mesclun. Their sweetness paired brilliantly, too, with the greens. I've often wished for my berries to make it home unharmed. This time, they got all smashed up. Luckily, this made their juices run quite a bit, which made for quite a nice salad dressing.
