SALAD PANSANNE

4 green onions (scallions)
1/2 cucumber
3 carrots
6 large tomatoes, skinned
10 button mushrooms
3 sticks celery
1 green pepper, chopped
15-20 tiny cauliflower flowerets, separated
15-20 baby radishes, quartered
1 Tbs. chopped watercress, or chia
2 sprigs fresh coriander (cilantro), or parsley, chopped
8 lettuce leaves

Trim the green onions and slice them diagonally into thin slices. Peel the cucumber and quarter it lengthwise. Use a sharp knife to remove the soft, seedy center, discard this, and dice the remaining flesh. Peel the carrots and slice them thinly, cutting the carrots diagonally with a sharp knife. Quarter the skinned tomatoes and cut away the tough green cores. Thinly slice the mushrooms and celery. Cut the pepper in half lengthwise, discard the seeds and stringy parts then chop the flesh. Mix together all the dressing ingredients. Whisk thoroughly using a fork, or balloon whisk, until the mixture becomes thick and cloudy. Arrange the lettuce leaves on a serving dish. Mix all the prepared vegetables together, and pile on top. Just before serving, spoon a little of the dressing over the salad and serve the remainder separately in a small jug.

(from Capay Organic Farm CSA “Farm Fresh To You” website)

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