Prairie Garden Summer Salad
Raw food at its prime: the fragrance of this combination of mid summer prairie vegetables is simply irresistible.
Servings: 10 -12
Ingredients
For the Salad:
- 1 each of small zucchini: green , gold, Cousa, zephyr (4 zucchini)
- 1 handful each of raw green , purple, yellow beans (3 beans)
- 1 handful snap peas
- 1 handful young carrots
- 1 handful shelled garden peas (2 peas)
- 1 handful chopped fresh basil
- 2 large fresh tomatoes
- 1 handful cherry tomatoes: Yellow Pear , Sweet Million
- salted pumpkin and sunflower seeds to sprinkle on top
- Edible Prairie Garden Summer Flowers to garnish: Scarlet Runner , Nasturtium, Marigold, Borage
For the Dressing:
- 30 ml black currant juice or cordial or coulis
- 30 ml balsamic vinegar , white or red
- 2 freshly minced garlic cloves
- pinch Dijon mustard
- pinch of salt and pepper to taste
- 100 ml cold-press Canola Oil (made with the Polish seed)
Instructions
- Chop vegetables into bite-sized bits
- Toss with cherry tomatoes
- Combine all dressing ingredients in a blender, except oil; add it in a steady thin stream with blender on high until emulsified; season to taste
- Slice large tomato; place on plates and spoon chopped garden veggies over the edge
- Drizzle vinaigrette over vegetables; sprinkle sunflower and pumpkin seeds on top
Notes
Drizzling dressing over salad will keep it fresh much longer; adding seeds at the end will keep them crunchier longer
Just before serving, whether individually or for a crowd, sprinkle top with edible flowers for a mind blowing visual appeal and a palate blowing textural contrast.