I’ve always had a love/hate relationship with salad. I will admit that I have even been known to call it “fat girls kryptonite.” When it comes to salad, I have no shortage of snarky jokes but the reality of the matter is that I eat salads pretty often. I find that the best salads are made with some sort of “gold” to pan for. (bacon, eggs, cheese, strawberries, candied pecans, etc. That little special “something” that keeps you munching through the weeds… I mean lettuce.)
After our trip to Annie’s Acres I had LOADS of heirloom lettuces on hand, in addition to a wealth of strawberries and greens, I also had some lovely fresh herbs that Jan hand picked me including some really adorable chives and chive blossoms. This salad is a great mix of lettuces, kale, strawberries and chives. I topped mine off with some organic raw pumpkin seeds and grilled chicken. Organic raw goat cheese or blue cheese would have probably worked in addition to, or better than chicken but I didn’t really think that far ahead!
Summery Salad with Strawberries, Chive Blossoms and Balsamic Vinaigrette
Serves 1 or 2 as a meal, up to 4 as a side or starter
- 4-6 cups mixed greens
- 1 cup kale, chopped
- 3-4 ounces grilled chicken, or goat cheese
- 2-3 tablespoons snipped chives, chive blossoms if available
- 1-2 tablespoons raw pumpkin seeds
- thinly sliced shallot or red onion, pecans etc would also go nicely
-Toss salad ingredients together. Serve with balsamic dressing. (recipe follows)
Balsamic Vinaigrette (Not Pictured)
I have used this recipe (from Chef Emeril Lagasse) for YEARS. It is an MVP in my house. Commercially prepared dressings including the organic variety are disgusting and extremely over priced. I personally avoid all canola and soy, organic or otherwise and I’ve never found a dressing that did not contain it… So I make my own. It really isn’t hard to do and it saves you a butt load of money. I purchased a few (overpriced I’ll admit) Mason Jar Pour Caps
for my mason jars and I use them for a lot of my DIY Pantry staples. They have rubber seals, don’t leak and don’t leave much of a drippy mess which is great for pourable dressings in particular. This recipe is really classically fierce, just shake and pour.
- 1/4 cup balsamic vinegar
- 2 teaspoons Organic Dark Brown Sugar(optional, see note)
- 1 tablespoon minced fresh garlic (1 teaspoon of dry garlic powder works in a pinch)
- 1/2 teaspoon Celtic Sea Salt
- 1/2 teaspoon Fresh Cracked Pepper
- 3/4 cup high quality extra virgin olive oil
-Combine ingredients in a jar and shake until combined. Use fresh and refrigerate leftovers for up to two weeks.
Note: Sugar is optional. I typically don’t use it when I am making dressing for myself but my husband demands it. You can use date, coconut or maple sugar. You can use honey, stevia … or whatever you want. You can also leave it out entirely if you’d like.