My absolute favorite thing to make is salads, and summer offers the perfect opportunity to dream up new recipes with the array of wonderful produce in season.
Today I held a field trip and cooking demo event at Tega Hills Farm, the wonderful assortment of lettuces and exotic greens grown by Mindy and her team provided the perfect canvas to inspire my salad.
Today’s’ blend of greens included buttery bib lettuce, crisp green mizuna,also know as Japanese mustard greens or spider greens, with peppery red mizuna and arugula for balance. Delicate micro greens and edible flowers added a special touch.
Bitters are Better!
I am a fan of including bitter greens in my salads, as they are so important to literally ‘get the juices flowing’ by stimulating the release of bile, saliva, digestive and pancreatic enzymes.
Not a sexy topic, however vitally important! Your health hinges on good digestive function, and is a key topic we cover in the Flourish 180 wellness class.
August is peach month in South Carolina, inspiring the pairing of golden, tree ripened peaches and free range chicken from The Peachstand for my salad.
An Asian spin in the Sesame Ginger Vinaigrette perfectly complimented the sweetness of the peaches. This dressing requires a little line up of ingredients, however totally worth the effort. A great dressing will elevate your salad, make extra and freeze in jelly jars for next time.
The finishing touch; salty whipped feta, simple crumbled feta blended with olive oil and spooned on to the salad, sublime!
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