A local farmer's market yielded many different greens. Braising greens, salad greens and sprouted greens. The mustard sprouts had an amazing flavor and they would be delicious in sandwiches and salads. Braising greens were very plentiful and included chard, kale, mizuna, mustard and beets.
I chose a nice variety for a salad that included oak leaf, arugula, mache and mizuna. These may also be referred to as "mesclun or mix."
Rinse lightly in a colander with cold water:
Remove long stems and dry in spinner or with paper towels. Place in a nice glass salad bowl:
Toss with oil and vinegar. Then top with fresh ripe tomatoes. The slices of tomatoes are kept somewhat large to show them off and to prevent the tomatoes from becoming too mushy:
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Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.