Rated 4.83 out of 5 based on 9 votes
- 1 bunch microgreens, mixed garden selection
- 1 bunch baby leaves, mixed garden selection
- 4 Tbls chevre, crumbled
- 1 x golden zucchini, finely sliced
- 6 x fresh asparagus
- 2 sprigs fresh mint, finely shredded
- 1 x green onions, finely sliced
- 2 sprigs basil, finely shredded
- 1 x preserved artichoke heart, quartered
- 1/3 cup spelt sourdough croutons
- 1 Tbls balsamic vinegar
- 1 Tbls extra virgin olive oil
- 1 pinch salt and freshly ground pepper to taste
The baby leaves and microgreens including radish, red mustard, curly cress, nasturtium, beetroot, mizuma, japanese spinach, english spinach, dandelion, soral and basil are arranged on the plate with the heart shaped microgreen leaves plainly evident.
The zucchini and asparagus are stacked and topped with the chevre.
Add 2 quarters of preserved artichoke heart for each plate
The dressing of balsamic, oil and shredded herbs is shaken to combine and drizzled over the salad with a pinch of dressed herbs placed on the chevre and the salad seasoned to taste
serves 2 lovers with dessert to follow
The celebration of Lupercalia in the ancient calendar has overtones of fertility hence my inclusion of baby leaves and sprouted microgreens .. the heart shape of the primary leaves was a bonus and very fitting in the modern modis
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The best fresh, home made, home grown vegetables and cheeses always make the best food, definitely a winner!
I love that our planned Autumn harvest has early and delicious application
That’s my kinda salad!
a truly enjoyable mix of flavours! I am inspired by the green bounty springing up in our autumn harvest garden.
Looks totally luscious.
the little heart shaped primary leaves are the star here. shame they are not so evident in my photo
Thats what I call a delight! Very lovely Helen