Simple Spring Salad with Sourdough Bread and Butter for Dinner
Summer is a perfect time for salads. You just need something light, quick and fresh. It may not be summer yet, but recently its been so warm, and I’ve spent a good deal of time outside. When I come inside, I need food that is quick and light. Salad fit the bill. This salad has very simple ingredients:
- Baby greens (I used a wide mix – branch out from the basic lettuce or mesclun mix and see what else you can find in your area. Arugala, dandelion greens, miner’s lettuce, the possibilities are endless!)
- Sunflower seeds
- 1/2 of a tomato
- About 1 inch of a Jerusalem Artichoke (aka sunchoke) peeled and sliced into several thin round slivers
- Cheese – I used an artisnal raw milk cheese similar to creamy cheddar
For the dressing, I used:
- Olive Oil
and small amounts of
- Flax seed oil
- Red wine vinegar
- Dijon mustard
The Jerusalem Artichoke added a nice crispness and the cheese gave it a nice tang. What a great and simple spring salad!