Wednesday, September 26, 2012

Farmer's Market Fresh Greens Salad Recipe

6-8 cups of washed and trimmed market greens (mine included bok choy, arugala, spinach, and assorted field greens; no lettuce of any kind)
2 limes, juiced
2X as much extra virgin cold pressed olive oil as lime juice
2 dashes of Allspice
2-3 dried mint leaves
6-10 dried cherries
1-2 T broken cashews
3 oz (or more) salmon or tuna or chicken

Mix lime juice, olive oil, Allspice and mint leaves, stirring to distribute as evenly as possible. Pour over fresh greens. Toss thoroughly. Plate a portion of the greens, top with salmon, cherries, and nuts. Toss again.

The salmon was actually a little strong. Might have been better to toss it with olive oil or some of the dressing first. Tuna might work better. I suppose you could also top the greens with diced steak. I paired this with Teavana Sweet Oolong Revolution tea (which apparently is no longer available unless your local shop still has some in the bins).

Eat it fresh! Not as good the second day. The bok choy begins to get bitter.

1 comment:

scott davidson said...

I pondered to myself recently what were the most important things in my life. The answer seems to be clear that art was up there in importance. Why? Frankly, I don't really know. May be someone here can enlighten me?
As was my wont w
hen I have some free time, I browsed the marvelous site, wahooart.com, where they keep thousands of digital images for customers to select to have printed into handsome canvas prints for their homes.
This image jumped out to jolt my reveries: Still life with bread, by the Cubist Georges Braque. Is art like this picture, as essential as bread and water, or should I say bread and wine?