my sunday salad

Alicia Silverstone Alicia Silverstone
posted Oct 21, 2010
Editorial
0
Attached Recipe Photo

So a couple Sundays ago I made a great, simple salad. I was cleaning out my fridge, and wanted to use up what I had. It's almost exactly like the salads I always make, but I'm at home in LA now so I've been able to get ingredients from the Farmer's Market and my garden. The salad was so delicious, and it was huge, so I was able to keep it ready to pull from for a few days, and would just add dressing as I go.

Ingredients

  • 1 bunch of red butter leaves from my garden
  • 1 small bunch of dandelion from my garden
  • 1 bunch of chives from my garden
  • 1 bunch of arugula from my garden
  • 1 lemon from my garden
  • 1 bunch of radicchio
  • 1 bunch of watercress
  • 1 bunch of wild spinach leaves
  • 1 bunch of snap peas
  • 1 carrot
  • 1 bunch of english peas
  • 1 piece of daikon
  • 1 bunch of basil
  • 1 or 2 splashes of ume vinegar
  • 1 or 2 splashes of olive oil
  • 1 or 2 squeezes of lemon juice

Directions

  1. Add all of the salad ingredients together in a bowl
  2. To make the dressing: grate some ginger and squeeze out the juice
  3. add the ume vinegar, olive oil and lemon juice
  4. add to the salad and enjoy!
  • cook time
    0 min.
  • prep time
    10 min.
  • yields
    6 serv.

Diet Categories:

  • Vegan

Ingredient Restrictions:

  • Fat Free
  • Gluten Free
  • Peanut Free
  • Soy Free
  • Sugar Free
  • Tree Nut Free

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