It’s Thursday and we’re picking up more veggies tomorrow, but have too many that we haven’t been able to eat yet. So tonight we combined as many of them as we could into a giant kitchen sink salad.
Ingredients
- A few leaves red oak leaf lettuce
- A few leaves green oak leaf lettuce
- A few leaves wildfire lettuce
- A few leaves dandelion greens
- Small bunch of radishes, sliced
- 1 avocado, chunked
- Bunch of sugar snap peas, from our garden (!)
- Half red onion, thinly sliced
- Baked tofu (five spice flavor), cubed
- 2 cuties (tangerines), separated
Wash lettuce and tear into bite sized pieces. Combine with the rest of the ingredients in a giant bowl and toss with salt & pepper.
Ingredients for dressing
- 1 T dijon mustard
- 2 T red wine vinegar
- 5 T olive oil
- 2 green garlic, sliced
Whisk together mustard and vinegar, add salt and pepper. Slowly whisk in olive oil until emulsified. Throw in garlic and let sit to marry the flavors.
Toss everything together in the giant bowl and serve on giant plates. Try to figure out how to use the rest of the lettuce asap.
Farm to Food 