Farmer’s Daughter Salad Recipe
Kitchen secrets bloom in this heirloom garden salad recipe, where fresh vegetables tell a story of family farming traditions.
Servings: 4
Ingredients
- 4 cups mixed salad greens (120g)
- 1 cup cherry tomatoes halved (150g)
- 1 medium cucumber sliced (200g)
- 6-8 radishes thinly sliced (60g)
- 1 medium bell pepper diced (150g)
- 1/2 medium red onion thinly sliced (75g)
- 2 medium carrots julienned (100g)
- 1/4 cup mixed fresh herbs – parsley dill, basil (15g)
- 3 tablespoons extra virgin olive oil 45ml
- 2 tablespoons apple cider vinegar 30ml
- 1 teaspoon Dijon mustard 5g
- 1/2 teaspoon salt 2.5g
- 1/4 teaspoon fresh ground black pepper 0.5g
Instructions
- Begin by thoroughly washing and drying all produce.
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper until well combined.
- In a large serving bowl, combine the mixed greens with the prepared vegetables and herbs.
- Just before serving, drizzle the dressing over the salad and toss gently to guarantee even coating.
Notes
For best results, prepare the vegetables and dressing up to 24 hours in advance, storing them separately in airtight containers in the refrigerator. Wait to combine the ingredients and add the dressing until immediately before serving to maintain ideal freshness and prevent wilting.