Farmer's Market Salad
Summer Farmer's Market Salad
Wow, just wow. A trip to the farmer's market brings home salads all week.
- 6 cups lettuce (arugula, leaf lettuce, bibb lettuce, mesclun greens are all great pick your favorites)
- 1 cup cherry tomatoes
- 1 cup radishes
- 4 ears corn (use baby corn on the cob or remove the kernels of the larger cobs)
- 2 tablespoons Italian dressing
- 1/2 each cucumber
- 2 each carrots
- 1/2 each red onion
- 2 tablespoons red wine vinegar
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Make pickled red onions for garnish. Slice the red onions very thin. Top with red wine vinegar. Allow them to sit for a few minutes.
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Break the lettuce into bite-size pieces. Rinse in a colander under running water. Spin or pat dry. We like to use a lettuce spinner. We fill it with water and drain it several times, then spin it dry. Excess lettuce can be stored in a bowl or bag in the refrigerator. Place the lettuce for the salads in 4 separate bowls. Drizzle a little Italian dressing on each bowl of lettuce.
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Slice all of the veggies. For the corn we husked it and then microwaved it for a few minutes until tender. Baby corn can go in the bowl while larger cobs should have the kernels cut off.
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Arrange all the veggies on top of the lettuce. Top with pickled red onions. Serve immediately or chill for later service.
Use any variety of lettuce or veggies found in a farmer's market. The sky is the limit for creativity!