This is a highly adaptable, waste free salad that can be changed as the growing season progresses, and new vegetables come into season. It uses the roots, stems and leaves of each vegetable, and has a slightly sweet vinaigrette to balance out the bitterness that some greens may have.
The Big Crunchy Summer Salad
By Beth Jones
For the Dressing:
- Bulb of 1 medium red or white spring onion, minced, chop and save the green ends for the bulk of the salad
- ⅓ cup apple cider vinegar, or rice wine vinegar
- 2 Tablespoons dijon, or other mustard
- Pinch of chili flakes (optional)
- 2 Tablespoons local honey or maple syrup
- 3/4 cup olive oil
- Pinch of salt and freshly cracked pepper
For the Salad:
- 1 bunch garlic scapes, cut into 1 inch pieces (sauteed over high heat in 1 Tablespoon olive oil until nicely browned) optional
- 1 bunch radishes, quartered, greens washed, dried, and roughly chopped
- 1 large kohlrabi, (peeled only if the skin is tough) thinly sliced and cut into matchsticks, greens washed, dried and roughly chopped
- 1 bunch hakurei turnips, thinly sliced and cut into matchsticks, greens washed, dried and roughly chopped
- 1 large carrot, cut into matchsticks, greens washed, dried and roughly chopped
- 1 bunch rainbow chard, washed dried, stems cut on the bias, and leaves roughly chopped
- 1 bunch kale, washed, dried, (remove stems if tough), roughly chopped
- Greens from the spring onion, chopped
- ¼ cup fresh dill, chopped
- 1 cup fresh basil, chopped
For the Dressing: Heat 1 Tablespoon olive oil in a small skillet over medium high heat. Add the chopped onion bulb and saute until just golden. Stir in the mustard and honey, or maple syrup. Add the vinegar, and stir. Take the pan off the heat and allow the mixture to cool to room temperature. Drizzle the remaining olive oil in a thin stream into the pan, whisking constantly to emulsify the dressing. Season to taste with salt and freshly ground black pepper. Store in a jar for up to 1 week.
For the Salad: Mix the scapes, radishes, kohlrabi, turnips, carrots, and all the greens together in a large mixing bowl. Toss in the dill and basil. Just before serving, toss in enough of the dressing to just coat the veggies and leaves. Taste and adjust the seasoning with more dressing, salt, pepper or herbs, if needed. Serve immediately. If you’re planning to have leftovers, set aside a portion of the mixed veggies and leaves before adding the dressing, and store in the refrigerator, undressed.