Today I just wanted an old-fashioned garden salad. It's a classic that has been much abused by members of the so-called hospitality industry. A real garden salad starts with good, fresh greens, and finishes with the simplest of dressings; a little olive oil, a favourite vinegar, or just a squeeze of lemon.
Whenever you see onions, even green onions, in one of my salads, you know I have company. (If you look closely you can see that I also added pepper, just for my guests.)This time it's my Dad and my favourite/only brother. They gave their seal of approval on this salad. The radishes were for my brother, who came shopping with me and requested them. I hated radishes as a kid, because they were too spicy for my. I'd like to think I'm getting tougher, but I think I enjoyed these because the were really mild. It is, after all, the middle of winter, and god only knows (because I will admit, I didn't check) where they traveled from to get to my plate. I think the farther food travels, the more flavour it loses. I would love to be on the 10-mile diet, where you only eat food grown nearby, but the only things growing around here right now are icicles and snowbanks. In the summer it's a different story altogether. There is a farmer's market every week, where you can buy the best locally grown produce directly from the farmer. Now that is good eating!
Recipe: tear leaves or read and green lettuce, add chopped green onion, carrots, and slices of cucumber and radish. Toss with olive oil, balsalmic vinegar and salt and pepper to taste.
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