tonight’s salad

Tonight’s salad is just-picked baby kale, some dandelion leaves, some blood-red sorrel, a few leaves of arugula, and some strands of garlic leaf from volunteers (which won’t form bulbs so I’ll use them in salad or pasta). Some toasted hazelnuts. And the most beautiful dressing of an organic Bosc pear pureed with olive oil, Dijon mustard, a little lemon juice, and some lovely white pear-infused balsamic vinegar I brought from California before Christmas. And if you look closely at the salad bowl, you’ll see it has fish embedded like fossils in the green Spanish glass. Because the sun came out this afternoon after torrential rain last night (and a wild chorus of frogs singing so loudly I closed the bathroom window), it seems like a good time to celebrate the beauty of the season. And its small bounties…

late march salad

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~ by theresakishkan on March 30, 2014.

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