I’ve been working hard to get my flowers and veggie garden planted this week. Spinach, collards, chard, onions, leeks, and herbs are all planted. This weekend I’ll work on the rest of the beds and the straw bales.
Onions, leeks, and celery are the new crops this year; it should be interesting. Dan has an amazing leek and goat cheese bread that he makes so I’m sure some of the leeks will find their way into that, and we use onions almost every day.
I was looking for a nice Spring salad that used fresh ingredients and didn’t take hours to make and this one caught my eye. The dressing is tart and flavorful and really compliments the fresh ingredients and it takes 10 minutes from start to finish. Thanks to With Spice for the inspiration.
Ingredients:
- 1 garlic clove, smashed and peeled
- 3 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- kosher salt
- ½ cup extra virgin olive oil
- freshly ground black pepper
- 1/2 lb. sugar snap peas, strings removed, cut into ½-inch pieces diagonally
- 3 radishes, trimmed, and sliced thin
- 2 - 3 oz baby greens
- feta, crumbled
instructions:
Combine garlic clove, lemon juice, vinegar, mustard, and ½ teaspoon of kosher salt in a jar or large glass measuring cup. Whisk in olive oil, then season with black pepper and more salt to taste. Set aside to let garlic marinate while you assemble the salad.
Combine snap peas, radishes, arugula, and feta in a large bowl.
Remove garlic clove from the dressing and discard. Add two-thirds of the dressing to the salad then toss to combine. Taste and add more dressing if desired. Serve.
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