Advice: How to Use Microgreens

You’ve probably seen microgreens in the stalls of your neighborhood Farmer’s Market or on the menu of a hip restaurant- but what the heck are they?

Microgreens are nutrient-dense miniature greens that are harvested after their first sets of leaves have emerged.  These tiny but tough plants are delicious and add a great visual and textural pop to any meal .

How to use them:

Just about any of your favorite greens can come in a “micro” version.  That means familiar favorites like kale, arugula and basil are easily available, but also more exotic varieties like pak choi and tatsoi.  Flavors can vary immensely, so explore and try new types to find which taste is best for you. 

Once you’ve found your favorite microgreen, use it to top everything from salads and pasta to pizza and soups.  You can use it as a delicate garnish or a whole meal.

Microgreens with Honey & Whole-grain Mustard Vinaigrette

For the salad:

Microgreens, from a variety of plants (arugula, radish, kale, etc.)

Pecans, roughly chopped

Ricotta Salata, or your cheese of choice

For the dressing:

1/2 C Olive Oil

1/3 C Honey

2 Tbsp. Fresh-squeezed lemon juice

1 clove garlic, minced

1-inch ginger, peeled and minced

2 Tbsp. Whole-grain mustard (like Grey Poupon) 

Salt & Pepper to tast

Whisk oil, honey, lemon juice, garlic, ginger, mustard, salt and pepper until well combined. Pour over salad and enjoy!