CORINNE TRANG 

This time of year is when I love the Hudson Valley most. The farmers markets are abundant with a variety of greens of all different shades. There are lots of different textures to choose from as well, from tender leaves to crunchy pods. There is diversity of flavors from sweet to tangy, bitter and savory, which makes for delicious salads and vegetable dishes. I love salads, but often get bored if I don't switch it up a bit, and because the greens are so fresh, as in live (or

I love a myriad of colors, textures, and flavors in my salad, whatever inspires me at the market, or while foraging. I love to incorporate a sweet, salty, spicy, bitter, and sour element. The sweet might be a light drizzle of honey, maple syrup or mirin (sweet sake), while the sour might be lemon, lime, or vinegar (red, white, balsamic, or sherry). I get salt from miso, soy sauce, fish sauce, or just regular sea salt. The spicy note might come from freshly ground black pepper