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Notre petite salade

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Serves 4-6 | Prep Time 5-10 | Cook Time 0

Why I Love This Recipe

FEATURING: Lettuce, kale, kohlrabi, radishes (or rabioles), broccoli, green onions, garlic scapes and basil.

This is a recipe our kids created with their cousin after harvesting all they could find in our fields. Beautiful... and tasty! So proud of these little cooks!

Ingredients You'll Need

1 lettuce, washed and chopped into bite-sized chunks
2-3 kale leaves, cut in thin ribbons (chiffonnade)
1 kohlrabi bulb (and/or 1-2 white turnips), peeled and cut into matchsticks
4-5 radishes, sliced
1 raw beet, peeled and chopped into matchsticks or grated (optional)
A handful of broccoli florets (optional)
1-2 green onion, chopped
A few basil leaves, chopped (optional)

1/3 cup (75 ml) olive oil
2 tablespoons (30 ml) balsamic vinegar
1/2 garlic scape (or clove), finely chopped
Salt and pepper


DRESSING: In a bowl, whisk together all the ingredients.
This is a basic vinaigrette perfect for four people, a great accompaniment to green and mesclun salads. The garlic is optional.

ASSEMBLY: In a large salad bowl, assemble the salad ingredients. Stir gently. Toss in some dressing and serve. If you want to keep your salad longer, just put the dressing aside and let people add their dressing to their bowl.

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