Sometimes, I despair at my attempts to grow vegetables in our garden.
Yet there has been more than one occasion on which I have been able to throw together an appetizing green salad of various leaves picked from the garden.
The nasturtiums I sowed last year have finally come good, so I picked a few leaves to make a salad recently. I'm not a great fan of nasturtium leaves in salads but I don't mind a scant sprinkling of them. I grew the nasturtiums for the seed because I would like to try and make poor man's capers from them.
I have also grown a few Russian kale plants, these I don't mind so a good handful went into the salad bowl.
My rocket (arugula) bolted to seed but do you know that rocket flowers are edible? They have a flavour which I think is very much like sesame seeds. I have noticed that the native bees are very attracted to them as well.
To the salad I added a few blanched green beans and an avocado along with a thinly sliced lemon and voila! - A healthy green salad to serve with the main course.
A vinaigrette is my favourite salad dressing which I make from freshly squeezed lemon juice, olive oil and Dijon or French mustard.
Hmmm, is it still a vinaigrette if it doesn't have vinegar as an ingredient?
Well, here's a recipe for
Lemon Vinaigrette Dressing
80ml (1/3 cup) olive oil
2 1/2 tbs fresh lemon juice, strained
1 tsp Dijon or French mustard
Fine sea salt & freshly ground black pepper
Place all ingredients in a glass jar with lid, shake vigorously and serve.