I love my garden. It's not very big, but I'm able to grow some of the vegetables and herbs near and dear to my heart. So, when I saw that the lovely Mandira at Ahaar was hosting the Green Blog Project, I knew it would coincide with harvesting my first spring vegetables. My fava beans are almost ready to pick, but the tomatoes were only recently planted, and that splendid moment when I pick my first juicy red fruit is months away. But some weeks ago, I planted a variety of lettuce seedlings and now they're ready for a salad. I didn't want to do anything that would overwhelm the fresh picked flavor, so I made a simple garden salad. Just the lettuce leaves, dressed with a simple vinaigrette, and sprinkled with a little finely chopped hard boiled egg and chives. I also tossed in some organic flowers. They look pretty, taste good, and help celebrate the first spring harvest. If you want to see what other bloggers have in their garden, head over to Mandira's blog.
As I said, my garden is small. It's really a series of different sized boxes in different areas of my yard. This narrow box in on the side of the house where it gets fairly good sun. I planted three determinate Early Girl tomatoes in it a month ago, and slipped the lettuce seedlings in as well. The tomatoes are starting to shoot up, and the lettuce is ready to pick, so the tomatoes will have more leg room soon. Lettuce can be planted in containers and does quite well. So even if you don't have a large yard, or any yard at all, you can create a little lettuce garden if you have a sunny spot.
This is a mixture of frisée, mizuna, red leaf lettuce, mâche, and dandelion greens. If you want to use flowers in a salad, make sure they are organic when you buy them, or grow them yourself. You can make a salad using all flower petals. It certainly makes an impact. It's best to use petals, with only a few whole flowers thrown in.
Mixed Green Salad With Chopped Egg And Flowers
About 6 handfuls of salad greens, washed, trimmed and dried
about 1/4 cup of torn basil leaves
finely chopped chives
2 hard boiled eggs, peeled and chopped fine or run through a garlic press
5 Tablespoons extra-virgin olive oil
about 2 tablespoons lemon juice
1/2 teaspoon Dijon mustard
salt and pepper to taste
small organic flowers, petals torn off to toss with the lettuce
Make the dressing by combining the oil, mustard, lemon juice, salt and pepper and whisk until blended. Taste and adjust the salt, pepper, and ratio of oil and lemon juice.
Toss the lettuces, herbs, and flowers together. Add the dressing and toss. Sprinkle the egg and ground pepper on top, and serve.