Farmer's Market Salad
If you've spent any time around me in the past two weeks, you've noticed I can't shut the fuck up about my CSA from Steadfast Farm. One major perk to your life as you know it completely dissolving around you is that your bar for "really exciting/wonderful" is set REALLY LOW. So this little weekly box of veggies has me feeling some type of way and I'm going to need you to meet my enthusiasm for it and just roll with me here.
I'm not big on leaves and salads haven't ever done much for me but, of course, there is a big ol' bag of leaves in (I'm guessing) every week of my CSA box. Not one to shy away from a challenge, I am dead set on eating everything I get every week....including the leaves. So, I'm learning to like salad - and you can too. I'm going to share the basic recipe for a Malori salad because honestly, the secret to a good salad is the below combination of goodies:
- 1 handful of leaves of your choice (my usual favorite is butter lettuce but live your life)
- 1 type of pickled veggie (go classic with pickles or get crazy with a bourgeois small-batch pickle)
- 1-3 crunchy veggies (radishes, cauliflower, broccoli, cucumbers, kohlrabi, carrots, etc.)
- 1 softer veggie or fruit (zucchini, tomatoes, avocado)
- 1-3 roasted veggies (potatoes, beets, squash)
- protien (optional but encouraged - I love using rotisserie chicken in my salads)
Creamy Garlic Vinaigrette Dressing:
Add the following ingredients to a mason jar, shake until emulsified.
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons greek yogurt
- 1 clove garlic, minced
- salt & pepper to taste
What's your stance on leaf-based meals? Any secrets I should know about?