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Green Salad with Warm Mustard Vinaigrette

03 September

Serves 6-8

a few leaves of kale, julienned and chopped
a few leaves of chard, julienned and chopped
1 bunch of lettuce, washed and dried, then torn into bite-sized pieces
1/2 cup grated carrot
1/2 cup grated beets
1/4 cup grated daikon (optional)
1 medium avocado, cut into thin slices
2 teaspoons sesame seeds
1 tablespoon lemon juice
2 teaspoons whole grain mustard
3 tablespoons olive oil

1. Place greens, lettuce, carrots, beets and daikon into a large bowl and toss lightly. Scatter the avocado slices on top.

2. Heat 1 tablespoon olive oil in a small pan. Add the sesame seeds and cook over low heat until they start to jump and turn golden. Remove from heat immediately and allow to cool slightly.

3. Add lemon juice, remaining oil and mustard to pan and continue heating for about 2 minutes, until just warm. While still warm, pour over the salad and gently toss to coat the leaves. Sprinkle with sesame seeds.
Salad is best served immediately.

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