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Use our salad and add any (or all)
of the following ingredients to make it a wonderful
meal: cooked chicken or salmon, sliced beets, tomatoes,
mange tout peas, kohlrabi or summer turnips, raw broccoli,
raw carrots, nuts, croutons, sliced hard-boiled eggs
– use your imagination!
Simple
Dressing (from the Edible Salad Garden, by Rosalind
Creasy):
1 ½ tbsp. balsamic or rice wine vinegar (or
basil or thyme flavoured herb vinegars)
1 garlic clove, minced
1 tsp. Dijon-type mustard
3-4 tbsp. extra – virgin olive oil
1 tsp. fresh dill or basil
Salt & fresh-ground pepper
Garden
Bouquet Salad (from the Edible Salad Garden, by Rosalind
Creasy):
2 small heads radicchio (or red-leaf lettuce)
2 handfuls mache (corn salad)
2 small heads Bibb lettuce (or similar)
12-14 leaves young arugula or watercress
2-3 fresh sorrel leaves
¾ cup fresh green and purple basil leaves
½ cup calendula petals
¼ cup borage flowers
Lemon-Herb
Vinaigrette (from the Edible Salad Garden, by Rosalind
Creasy):
1 small green onion, chopped fine
1 tsp. Dijon-style mustard
2-3 tbsp. lemon juice
1 tbsp. dry white wine
1 egg yolk
1 tbsp minced fresh parsley
1 tbsp minced chive flower petals or chopped fresh
chives
¼ tsp. salt
Pinch of freshly ground pepper
¾ cup olive oil
Sorrel
and Avocado Salad (from the Edible Salad Garden, by
Rosalind Creasy):
6 large handfuls of mixed salad greens
½ cup baby sorrel leaves
1 avocado
½ cup sugar snap peas, strung and cut on a
diagonal
Garnish – lemon slices, yellow violas, and calendulas
Dressing for the above salad:
3 tbsp fresh lemon juice, divided into 2 and 1 tbsp
1/3 cup of avocado oil or extra-virgin olive oil in
combination with
walnut or hazelnut oil
1 tbsp honey
1 tsp chopped fresh thyme leaves
Into a small pitcher, pour 2 tbsp lemon juice; add
the oil, honey and thyme; stir vigorously until well
mixed.
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