Harvest Chopped Salad

Harvest Chopped Salad with Carrots and Ginger

We call for any vegetable that is harvested to today (not lettuce)

as staple for this salad. If we use kale, we lightly blanch it and then shred it very thin.

Sometimes we use a ginger dressing, or shallot dressing, depending on our mood.

In October, I use cooked squash and corn kernels!

I promise whatever dressing you choose, make enough for the  week to save for your next meals

newsletter october 2015 photo 41 Fennel bulb sliced Paper thin,

2 Shredded Carrots

1 English Cucumber sliced thin and cut into strips

½ red onion

Celery sliced paper thin

Handful of Steamed Sugar Snaps

Watercress chopped small

Radishes sliced or shredded (daikon is best for cleansing)

Radicchio sliced thin

bok choy sliced thin

We use whatever herbs are super fresh

½ cup of parsley minced

½ cup of cilantro

or ½ cup of dill

or ⅛ cup of tarragon

Place all the ingredients in a bowl and sprinkle generously with salad dressing and serve.

We do not normally serve this with lettuce, but it could be a lettuce topper.

newsletter october 2015 photo 5Carrot and Ginger dressing

2 shallots, chopped

2 carrots- keep the skin on cut into 4 pieces for each carrot

¼ cup ginger

¼ cup rice wine vinegar

1 tablespoon fermented miso

2 tablespoons toasted sesame oil

½ cup walnut or avocado oil

½ cup water

Pu all the ingredients in a blender and puree until smooth.

Leave a Reply

Kitchen Porch Catering | Martha's Vineyard | 508-645-5000