Saturday, June 6, 2009

Warm Spring Salad


IMG_8583

The base for this salad was some lettuce leaves from MY! OWN! GARDEN! Hooray! Just a few leaves, mind you, but still exciting. Also exciting was the fact that a lot of the ingredients in the salad were Ontario grown, and am I ever happy to be in the season of local eating again.

Also, I have discovered a natural food coop in my new neighbourhood, so score one for Sandy Hill (finally! ;) It is closer to my house than my neighbourhood healthfood store in Centretown was, and as members we get discounts on everything. It's not a huge store, but they have a fairly good variety of organic and natural products, lots of produce, and a big wall of bulk bins. Plus a window full of healthy looking house plants and a big community bulletin board. My latent hippie tendencies are happily awakening. (Shhhh.) The other great thing is that it's called the Sandy Hill People Food Coop because it's an off shoot of the Sandy Hill Pet Food Coop. I like that people require the same designation as animals.

step six

Anyway, this salad is our first local meal of the season, and it is based on the salad that I had in Pembroke at the Saffron Bistro. Mine didn't look as pretty but it was still delicious. I put some goat cheese in at the end, but next time I think I'd just use some tofu ricotta instead.

assembling the salad

Warm Spring Salad

10 or 12 lettuce leaves
1 large potato
4 beets
4 portobello mushrooms
1 bunch asparagus
2 tbsp soft goat cheese
a few tablespoons of whatever salad dressing you like. (I used a mustard vinaigrette.)
Olive oil for cooking


Cut beets into quarters and put them in a pot to steam.

Cut potato into long slices, toss in olive oil, and put then in a 425 degree oven to roast.

Toss asparagus portobellos in oil and add to oven. Let roast for ten minutes or so. The portobellos might take a bit longer. When they are collapsed and soft, they are ready.

Arrange lettuce leaves on a plate, top with a few spoonfuls of vinaigrette. Layer other items on (as pictured above) until you have a full salad.

Some Notes:

-We ate this with some spelt baguette that I'd baked last week and frozen. It ended up being very filling.

-For a more detailed garden update, see my other blog.

-I have now made one recipe from Vegan Brunch and it turned out excellently! I tried the Chesapeake Tempeh Cakes. The MoS was wary of tempeh, but we were both pleasantly surprised. I think I'll try some muffins today.

J.

3 comments:

HayMarket8 said...

Fun plate arrangements! Salad leave so much room for creativity!

Cyn said...

That's so cute arranged on the plate like that. And congrats on actually growing stuff! I am always impressed by people who actually make stuff come out of the ground.

A said...

Food from your OWN GARDEN?!?!? I'm so jealous but happy for you! :)
-A