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
- Pour blood orange juice and lemon juice into a small bowl.
- Using a mini whisk or small spoon, whisk in honey and dijon with the salt until both have been well incorporated to the juice.
- Slowly whisk in the olive oil until well mixed.
- 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.
- This vinaigrette will separate, so make sure to give it a good shake or stir before using.
- 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