It's a pleasure for me to be able to step out the backdoor here at Struan Farm with scissors and colander in hand to snip a mix of organic salad greens for lunch: baby beetroot leaves, baby kale, baby rocket, red lettuce, parsley, and an edible flower or two for colour.
Okay, I do jazz it up a bit with avocado, cherry toms and slivered almonds. Dressing is my easy vinaigrette of fresh Meyer lemon juice (one), fruity olive oil (3T), a dollop of honey, salt & pepper. I make it in a jam jar, so it's simple to mix and enough for two salads.
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