Spring Garden Crunch Ingredients:
- 4 cups lettuce, kale, Swiss Chard, parsley, mint, basil
- 1 cup cherry tomatoes or early tomatoes sliced cut in half
- 6 spring green onions sliced thinly
- 6 radishes shaved (sliced thin, thin)
- handful chives and/or dill mince chives and leave dill whole
- 8 sugar snap peas chopped
- 6 Persian cucumbers or small cucumbers or 1 English cucumber cut in chunks
- 4 hard boiled eggs (optional) cut in half
- 1/4 cup Spicy Beer Mustard
- 1/4 cup Balsamic Vinegar
- 1/4 cup Soy Sauce
- 3/4 cup olive oil
- pinch salt or to taste
Instructions - Constructing the Salad:
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Tear greens into bite-sized pieces and also massage the Kale before tearing. Slice the remaining garden vegetables, peel the eggs and slice in half
Choose a platter and arrange the vegetables and eggs by the row on the platter
Cover and chill in refrigerator and may be prepared several hours prior to serving
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Delightfully simple instructions: select a 2 cup bowl or jar, mix Spicy Beer Mustard, Balsamic Vinegar, Soy Sauce, pinch of salt and stir with a wire whip or shake the jar to mix then drizzle the olive oil into the mixture stirring the bowl or shaking the jar until an emulsion forms. The dressing will be thick enough to coat a spoon. Taste and season as you like.
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Serve in the platter with tongs so that guests may help themselves to the level of crunch desirable. Pass the Spicy Beer Mustard Vinaigrette. See the smiles when the flavor touches tongue!
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