From Market to Table!

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Open Market Fresh Chopped Garden Salad

I am LOVING the open market this time of year! All the summer vegetables are available and I can’t get enough.  Right now I’m loving the tomatoes, corn, strawberries and peaches!!!! There are  many fresh herbs available in abundance which I love because I like to enhance all of my dishes with them for added flavor! I use fresh basil, mint, chives, dill, Italian parsley in this salad to bring out the all the earthy richness of the greens and vegetables!

Here is a recipe for a chopped vegetable salad, you can use any vegetables you like. Throw in some grilled corn off the cob, and for protein add chopped grilled or barbeque chicken, shrimp or beef!

Goat Cheese and Greek Feta go nicely with this salad too!

Ingredients:

Dressing:
1/2 small shallot
1 TBSP. Dijon mustard
1/2  tsp. salt
3 TBSP. Lemon Juice
1 TBSP. rice wine vinegar
1 tsp. honey
1/2 cup Extra Virgin Olive Oil

For the Salad:

3 cups wild or baby arugula, chopped
1 zucchini, finely diced
1 medium red and green bell pepper, finely diced
1 carrot, finely diced
3 celery ribs finely diced
1 cucumber, finely diced
1 avocado, diced

12 cherry tomatoes sliced in quarters

FOR THE DRESSING

Add the lemon juice, shallot, honey, salt, Dijon and 1/4 cup of the oil into the bottom of your KitchenAid blender. Turn the blender on let the ingredients come together. Then slowly pour in the rest of the olive oil until you get a creamy emulsion.

Dress your salad accordingly. Season and ENJOY!

Photo’s Alex Thomopoulos www.againstthegrain.com

 

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