August is a wonderful month for those growing their own vegetables. I harvested this in one day. There’s broccoli, beetroot, celery and Lollo Bionda lettuce from the grow boxes, and cucumbers, tomatoes, courgette, sugar snaps and herbs from the greenhouse. You might notice two strawberries as well, but they somehow ended in my mouth before the salad was ready.
Using as little as possible of ingredients I don’t grow myself in a salad was the challenge. Ended up adding olive oil, garlic (will grow some next year) lemon juice, salt and black pepper. Non of which was necessary, but made the salad tastier for sure. I had to add more lettuce from the store as well, cause I didn’t have enough Lollo Bionda. I’d been greedy and eaten quite a lot of it before 🙂
The cucumber was huge, so I placed the cocktail cucumbers in the fridge for later. Ingredient list goes like this – though portions don’t matter much:
1 head Lollo Bionda
some mixed lettuce
1 large cucumber
3 large tomatoes
5 small tomatoes
4 broccoli heads
1 beetroot
2 celery stalks
4 small courgettes
10 sugar snaps
salt, black pepper and olive oil
Method
Wash everything thoroughly and run the lettuce through a salad spinner.
Break the broccoli into florets and chop the celery. Peel and grate the beetroot.
Cut the tomatoes into wedges and the cucumber the way you like it.
Cut the courgette lengthwise into strips. Cut off the stem end and remove the pod string from the sugar snaps.
Toss the courgette and sugar snaps with oil and fry them in a hot griddle pan for about 5 minutes. That’s optional though, they’re quite nice raw too.
Mix everything in a big bowl and toss with some oil. Season with salt and black pepper. I decorated my salad with cucumber ‘flowers’ and grated beetroot, but that’s only one way of doing it. Using your imagination and do something completely different can be even more fun.
Turning herbs from the greenhouse to salsa verde
Ingredients
100 g olive oil
juice from one small lemon or half a big
2 garlic cloves
good handful of parsley (I grow flat and curly and used both)
good handful of cilantro (can be replaced by parsley)
a bit of basil
3 stems thyme, leaves only
4 needles rosmary
pinch of salt
black pepper
Method
Peel the garlic. Put everything in a food processor or blender and pulse until smooth.
On the photo you can see the salsa verde and dry roasted seeds to drizzle over the salad.
Et voila! Salsa verde and seeds added to the salad and nothing left to do but enjoy. So fresh and crisp. Heavenly! 🙂
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