Salad for one


I dwell in a beautiful little garden suite. As I step outside my door  I am greeted by winding wisterias, budding figs, the anticipation of raspberries and mint and the beautiful sight of spicy chives. 

Spring has much to offer and after a long winter it can be overwhelming to choose just one thing to make. This sunny Sunday I make it simple.  I treat my tastebuds to the delicate flavours of spring.  I pick a few ingredients that play well together,  giving them continual attention from sowing to harvest all the way to my table. 

The following dish is a Salad for one. One who admires, loves and embraces the beauty of simplicity.   

Salad for One

  • 1 to 2 handfuls of mixed organic greens
  • 3 to 4 organic radishes cut to your liking
  • 1/4 cup of chopped chives
  • 2 Tbsp of light chopped Italian parsley

Place all ingredients into a medium bowl 

Blood Orange Vinaigrette 

  • 1/4 cup of Blood orange juice (about 1 and 1/2 blood oranges)
  • 1/2 a lemon juiced
  • 1/2 cup Organic Olive oil (I like a spicy one, but a softy fruity one would be nice too
  • 1 tsp dijon mustard
  • 1 tsp wildflower raw honey
  • 1/4 tsp sea salt
  1. Pour blood orange juice and lemon juice into a small bowl.
  2.  Using a mini whisk or small spoon, whisk in honey and dijon with the salt until both have been well incorporated to the juice. 
  3. Slowly whisk in the olive oil until well mixed. 
  4. Drizzle the desired amount of dressing over greens, gently toss and place in a beautiful bowl to serve yourself. Finish with a sprinkle of finishing salt (Maldon)  and cracked pepper.


  1. This  vinaigrette will separate, so make sure to give it a good shake or stir before using.
  2. The salad dressing makes 3/4 of a cup so you will have some left over that can be placed in a mason jar and in the fridge for future use.  

Plate made by Janaki Larsen