Wednesday, May 14, 2014

garden salad

Even though we can get locally (polytunnel) grown salad all Winter long, there is nothing like salad straight from the garden.  The first salads of the season are the best of all, taking a leaf or two from each plant and  adding whatever herbs are also making an appearance: sorrel, chives, parsley.  I know the season has changed when salad takes the place, most days, of soup at lunchtime.

The salad in the picture was greens from the garden with a little bit of chopped red pepper, some black olives and the tiniest bit of leftover blue cheese - it made such a difference though - perked the whole thing up.

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