Green House Salad
Life’s been a tad nuts out here on the hill over the last month. Well actually not much of it has been on the hill if I think about it because we haven’t been here much. All good stuff but just lots of it. At once. And then we decided to adopt a piglet. You know it goes. So it was really great to get back into the garden and literally ground things a bit after so much running around.
We had a whole afternoon following the Farmer’s Market on Saturday, just to spend any way we wished. Given the preciousness of such a notion it was an easy choice to pull on my old jeans and walk into the greenhouse without any plan but to hang out and see what needed attention first. I love days like that. Sidetracked from one thing to another in a circle of planting red kale seeds, drinking tea, making gravel paths, shovelling cow pats, patting cows, playing with pigs and picking roses for our bedroom.
Lunch was part of things too. Of course. And the greenhouse has become more like a private supermarket now, so sitting at my little potting up table became a chance to put a salad together in my head from what I could see. It might not be the world’s most incredible creation as just a salad, but somehow adding that elusive quality of just picked and hand tended made this salad seem way fancier than it might have seemed to anyone just passing by our kitchen table. Good stuff.
Green House Salad
1 large handful organic purple beans
1 large handful organic snowpeas
1 small handful organic pea tendrils
1 organic lebanese cucumber
8-10 fresh organic borage flowers
1 organic white witlof
1 cup organic raw walnuts
2 tbsp organic honey
1 tsp Himalayan salt
2 tbsp organic Dijon mustard
4 tbsp lemon juice
1/3 cup lemon extra virgin olive oil
1 tbsp honey
salt and pepper to taste
For the honey salted walnuts, massage the honey into the walnuts and sprinkle with salt. Spread onto a baking paper lined tray and toast under the grill until caramelised, about 4-5 minutes. Cool.
Blanch the snowpeas in boiling water for no more than 1 minute and then plunge them into an ice bath to immediately cool them. Top and tail the purple beans but leave these raw to preserve their beautiful purple colour.
Cut rounds of cucumber and separate the leaves of the witlof.
Toss together with the pea tendrils.
To make the vinaigrette, mix the mustard, lemon juice, olive oil and honey together and season to taste.
Put all the salad ingredients into a pretty bowl and gently mix through the vinaigrette. Top with the borage flowers and cooled walnuts and serve.