Thursday, June 7, 2018

Two Salads with Garden Ingredients



Recently, I've made two salads that were both delicious and really beautiful.  The first one, I was able to use radishes and herbs from the garden.  I loosely used a delicious recipe from Six Seasons: A New Way with Vegetables, by Joshua McFadden, one of my favorite seasonal cookbooks.  To amp up the pretty factor I sprinkled chive blossoms all over the salad and the color combination was so lovely.  I highly recommend using edible flowers in salads!


The second salad was from the cookbook Cook Beautiful, by Athena Calderone, and featured pickled rhubarb from our garden.  It would have been even prettier if my rhubarb was pink and not green.  I LOVED this salad.  It was the perfect combination of different textures and tastes.  I could eat it for every single lunch!




1 comment:

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