Houston, We Have a Salad
After a lovely day at the beach on Plum Island, I went out to weed and thin our first plantings . Guess what? There were enough leaves from the seedlings I had to pull out for an honest-to-God salad! Here's what I saved from the thinning: On the left is lettuce; on the right is bok choy. That's kind of a weird salad ingredient, but it was small and tender. There's more: On the left is arugula; on the right is beet greens (with the red stems) and turnip greens (with white/purple stems). We decided to mix it all together for a micro-green salad for dinner. Kirk topped the salad with the world's easiest dressing: lemon zest, lemon juice, salt, pepper, and olive oil. No mixing or measuring — just squeeze or sprinkle or drizzle on and toss. It's really light and fresh, and perfect when your veggies already taste good. The finished product: This was delicious and satisfying … right up until I noticed part of it was crawling around my plate. Even though ...