To enjoy a delicious salad that will surely wrap you in the moment, you need two things: seasonal produce grown with loving care and a balanced dressing made with a good fat, a lively acid, a touch of sweetness and a pinch of salt. This Spring Salad recipe from Nourish does just that.
This salad is garnished with Spring flowers from the kitchen garden at Nourish – kale flowers, red winged sorrel, and pansies.
Ingredients:
Grain of choice, cooked and cooled {we used kamut}
Fresh mesclun greens & dandelion greens
Radishes roasted in pomegranate molasses {or lemon zest}
Hop shoots sauteed with garlic {asparagus works too!}
Cucumber ribbons
Almond feta {see nettle pesto pasta recipe in the journal on the Nourish website}
Fresh lovage {or any soft herb of your choice – Basil, parsely etc…}
Assembly:
Cook grain or legume choice
Sautee or roast any vegetables of your choosing
Chop or peel cucumbers into ribbons
Finely chop herb of choice for garnish
Orange Ginger Tahini Dressing
Combine all ingredients with a generous serving of salad dressing and garnish with fresh herbs or edible flowers.
Ingredients:
2 Tbls minced ginger
1 tsp minced garlic
Zest of 2 oranges
½ cup fresh orange juice
Juice of 1 lime
1 Tbls maple syrup
½ cup tahini
3 Tbls Apple cider vinegar
2 Tbls toasted cumin seeds
1 tsp salt
½ cup neutral oil {like sunflower, non GMO canola, or avocado}
Method:
Place all ingredients {except oil} in blender. Blend until smooth then slowly pour in the oil. It will emulsify the dressing. Alternatively, grate {or chop everything super fine}, and whisk it all together in a bowl, streaming in the oil as you whisk.