We eat a lot of salad around here with various permutations and combinations, but two have come to have names. One we call “favorite salad #1.” No, I have not posted about it yet. You’ll just have to come back to find out about it. (Grin.) Tonight I’m talking “Favorite salad #2.” Favorite salad #2 is Mediterranean in influence, incorporating some things we grow and some things we buy. Actually, this salad has a larger percentage of non-local products than we usually eat; maybe that’s what makes it name worthy. The ingredients are sweet, tangy, salty, and ever so slightly bitter, making for a wonderful blend. For each individual salad, layer the ingredients from top to bottom in roughly this order:
- 1-2 cups mixed baby greens, big pieces gently torn, or in summer chard and/or mustard greens
- optional if in season: cucumber, quartered lengthwise and then sliced thinly–put on outside edge of greens
- course grated carrot (a couple of tablespoons per salad)
- 1-2 thinly sliced radishes
- 1-3 dried tomatoes, cut into thin strips
- 1 tablespoon of feta cheese (goat cheese feta makes it really special)
- a few sliced pitted kalamata olives
- optional if in season: halves or quarters of cherry tomatoes
- 1-2 tablespoons slivered or sliced almonds, toasted (325 degree F for 5-7 minutes)
- 1-2 tablespoons dried black currants
- optional: chives, thin slices to garnish (I cut these with kitchen scissors straight over the salad)
You can serve this salad with a homemade oil and vinegar dressing or get even more non-local and try it with a store-bought Mediterranean-inspired dressing like Drew’s Lemon Goddess Tahini or Annie’s Goddess Dressing. Both of these are tahini-based dressings, the sesame paste featured in hummus (chickpea dip). We like the salad with Italian, Greek, and Middle Eastern food. In the winter it may be a part of a big meal. In the summer, it may be the meal all on its own (or maybe with some watermelon, mmmmmm).
Give it a try and let me know what you think! Do you have a favorite salad combo? We’d really like for you to share it with us.