spring salad


Early Spring Salad

What You'll Need

  • ½ pound Elmwood Stock Farm baby kale, washed, dried, stemmed, and torn if necessary
  • ½ pound Elmwood Stock Farm spinach, washed, dried, stemmed, and torn if necessary
  • ¾ cup pickled Mount Pleasant Acres beets, diced or roasted beets, diced
  • ¾ cup sweet potato, cubed and roasted
  • 3 green onions or scallions, sliced or grilled and sliced – OR BOTH!
  • Salt and pepper to taste
  • Honey Turmeric Vinaigrette
  • 3 tablespoons fresh herbs, chopped (here we used Elmwood’s oregano, thyme, and cutting celery leaves)

Optional:

  • 1 Clark Family Farm egg, hard boiled
  • 1/3 cup crumbled Kenny’s Farmhouse Barren County Bleu cheese
  • Elmwood Stock Farm pea shoots

Directions

Stem and tear leaves into a large prep bowl. Season greens lightly. Add most, but not all, of the sweet potatoes and scallions, then toss lightly with your hands. Add most but not all of the diced beets and toss once or twice. Taste a leaf for seasoning, adjust salt and pepper. Add most of the fresh herbs. Drizzle the vinaigrette around the rim of the large bowl allowing it to drip down into the bowl. Toss the salad with your hands to coat the vegetables with the vinaigrette. Taste and reseason once more.

Add to a serving bowl gently, top with sliced eggs, crumbled cheese, and pea shoots, or plate individually.


Honey Turmeric Vinaigrette

What You'll Need

  • 1 South Farm crushed garlic
  • 1 small knob ginger, grated or minced
  • 6 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 2 tablespooons honey
  • 1 ½ teaspoons turmeric
  • ¾ cup oil
  • Salt and pepper to taste

Directions

Method 1

Mince and grate the ginger and measure the vinegar first. Add the garlic and ginger to the bowl then top with the cider vinegar. Whisk to combine and set aside while you measure the rest of the ingredients. Add the Dijon, the honey and turmeric and whisk again. Make sure your bowl doesn’t slide around while you whisk with a towel, then slowly drizzle the oil in while you whisk. Season with salt and pepper, stir then taste. Adjust and reseason.

Method 2

Measure all ingredients into a canning jar with a solid lid. Top with the lid, making sure it is on the jar well, and shake until the vinaigrette is combined. Add more olive oil for a more mellow flavor, more vinegar or mustard for more tartness, and more of any of the other ingredients to taste. Shake again to combine.