Lucie Monk Carter
Fullness Organic Farm grows a variety of just-harvested and ready-to-toss salad greens year-round. Use a heaping fistful for each serving, adding desired toppings according to the season. Carrot curls add nice color and sweetness. Pea shoots or watercress add an interesting nutty spice. Edible flowers make it beautiful and elegant. And you can’t go wrong with toasted pecans.
Ingredients:
Citrus Vinaigrette
Fabulous on salad greens or on a salad of grated beets and carrots. Shake it up in a pint-sized mason jar and store the extras in the fridge for up to 2 weeks.
Zest and juice of 1 orange (1/3 cup juice)
Zest and juice of 1 lemon (3 tablespoons juice)
1 teaspoon Creole mustard
1 teaspoon cane syrup
1 slender green onion, finely chopped white and green (about 2 tablespoons)
Salt & Pepper, about 1/2 teaspoon each
1 cup extra virgin olive oil
Method:
Combine the citrus zests and juices in a mason jar with the Creole mustard, cane syrup, green onion, and salt and pepper. Cover, swirl, and shake to blend well. Add the olive oil and shake vigorously to combine. Adjust seasoning to taste. (The dressing will separate, shake well before each use).
