Very Wonderful Salad Recipe:
Cook Time & Ingredients
I use as many vegetables as I can from my garden when cooking for myself and wife Pam. This salad combination is one of our favorites. Recipe by Rick Rivera
Servings: 2 | Prep: approximately 15 minutes
- 2 cups red leaf lettuce
- 4 teaspoons thyme and the flowers
- 5 mint leaves
- 6 pea pods
- 3 baby celery stalks including the leaves
- 4 radishes including the leaves
- 1 medium red onion
- 8 to 10 cherry tomatoes, cut lengthwise
- Feta cheese and toasted sesame seeds for topping
Directions
Tear by hand all the leafy items, with the center of the red lettuce omitted, into approximately 1½ inch pieces. Coarsely chop the thyme but pull apart the flowers by hand and keep separate. Chiffonade the mint leaves (cut into long thin pieces).
Chop the baby celery stalks about a quarter inch wide on a bias cut. Cut the radishes in half and then thinly slice. Cut the red onion in half and thinly slice.
Add all vegetables into a mixing bowl.
Plate in a low salad bowl or plate and add a vinaigrette dressing and top with a small handful of feta cheese then sprinkle lightly with toasted sesame seeds. Garnish with the thyme flowers.
And there you have it …
Kitchen Note:
I make my own balsamic vinaigrette using modern balsamic vinegar and a very good Evoo olive oil. To this, I add a small amount of sesame oil to taste and hand toss.
Try your own salad combinations depending on what is growing in your garden.
For more information on this article or Garden by the Sea, contact us at info@gardenbytheseaoceanshores.org.
