I’m sure many of you know this already, but I can’t tell you enough how rewarding it is to grow your own food. I know that it’s not always convenient to do it, I totally get it, BUT if you do have the time, space, and will, do it! I’ve always been fascinated with food in general and now that I have the time and space to work the kinks out a little, I’m taking full advantage. Hopefully, I’ll be able to bring a different angle to my channel with this new journey, but even if you don’t have the garden veggies for this salad, they’re VERY accessible in most grocery store nowadays. Try it out and let me know what you think!
Begin making a sherry & mustard vinaigrette by emulsifying 1/2 cup of olive oil with 1 tbsp of dijon mustard, 3-4 tbsp of sherry vinegar, 1 tbs of chopped thyme, 2 tbsp of chopped parsley, 1 tbsp of brown sugar (optional for sweetness), and 1 tbsp salt.
Mix well and then set aside.
After you’ve washed all of the produce, begin composing the sale by combing 1/2 lb of baby greens with 1/4 cup of torn fennel tops (you can add in sliced fennel as well), 4-5 sliced radishes (large), 1 small bunch of chopped green onions, and 1 bunch of roughly picked parsley.
Top with a drizzle of dressing.
Toss well.
Plate a few hearty handfuls of salad. Add a little drizzle of dressing and ENJOY!
[amd-zlrecipe-recipe:179]
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