Independence Day Salad

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Red, White and Blue… 

by Lily K. Morris

Created for the annual Wasque Farm Fourth of July gathering on Chappaquiddick.  What a treat to be able to use all local veggies and berries.  Looking forward to Chappy dairy one day soon… This recipe makes a big, colorful potluck-sized bowl of salad.

Salad:

1 head red leaf lettuce (Slip Away Farm)

1 head speckled romaine lettuce (Slip Away)

1-2 cups wild blueberries–fresh or frozen (Wasque low bush)

3-4 medium Chioggia beets, washed and shredded (Slip Away)

Handful of red radishes, sliced (Slip Away)

Handful of sorrel and arugula, chopped in ribbons (Over the Hill Farm)

Fresh herbs (dill, parsley, mint) roughly chopped (Over the Hill Farm)

One cup ruby kraut, roughly chopped (Fleur de Lis Farm)

1 lb. (or less) goat cheese or feta, crumbled (someday from Fleur de Lis Farm…)

 Optional additions/substitutions: sliced strawberries, sliced hakari turnips (instead of the cheese for a dairy-free salad)

Dressing:

soak 1/2 minced shallot in 3-4 tablespoons organic balsamic vinegar

whisk in one T. organic Dijon mustard

a few pinches of sea salt and a few grinds of black pepper

a drizzle of local honey

a splash of ruby kraut juice

whisk in extra virgin olive oil…to taste and emulsify.  At least 1/4 – 1/2 cup.

Directions: Wash all veggies well.  Spin lettuce, greens and herbs dry in a salad spinner or towel.  Combine salad ingredients in a big bowl.  Blueberries can be added frozen if the salad will sit for a bit before serving–they will thaw quickly.  Toss salad with dressing just before serving.  Enjoy!