The chef creates a salad

Snow be gone, and let’s have colour at the table!

I miss the spring. It’s not that I’m tired of this great city, just that I’ve had enough of the snow. And I need some colour.

I’m not angling to go off on a vacation in some place more colourful. But I have been longing to see colour on the dining room table. That’s why I convened the troops in the office the other day, and after practically no discussion we agreed to have a salad day, using the freshest of vegetables and fruit in the market. The task set, we chose the date.

Salads can be fun, and what better way to make one than family style, with lots of goodness, lots of flavour and of course crazy tastes that tantalize and tickle our taste buds . . .

SaladIngredients
1 lettuce
1 large red onion (chopped)
4 medium tomatoes (sliced)
1 cucumber (sliced)
½ jar pickled beets
1 carton fresh sweet tomatoes
8 stalks celery (chopped)
A bag of fresh baby spinach
12 hard-boiled eggs
2 sprigs green onions
1 bag small potatoes (cooked)
1 cup roasted almonds
1 cup dried cranberries
2 bunches (in England we would say “hands”) of freshly cooked green beans (chopped 1 inch)
Pinch of salt and pepper
1 carton fresh strawberries
1 carton fresh blackberries

Vinaigrette
¼ cup rice wine vinegar
Pinch salt and pepper
1 tablespoon mustard (Dijon)
¼ cup olive oil (extra virgin)
1 teaspoon sugar

It goes without saying that salads have crazy amounts of flavours and goodness. We know what to do: place the lettuce and spinach on the bottom of the bowl and build from there. Layer upon layer of fresh vegetables, fruit for colour, and voilã, a dish created, served, eaten and enjoyed.

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