Farm to table salad

March 7th 2013

Utilizing what is best of the season is the secret to making a great salad. By knowing a few super easy techniques you can make beautiful edible art for your loved ones, without breaking the bank. The philosophy is using what grows best in the season of choice i.e. no watermelon at Christmas etc. This pic is a salad I did using what is best at the farmers market in Portland. Mix and match and top with a vinaigrette (2 part oil to 1 part acid, salt, pepper, herbs…easy) pictured is white corn & fava in lime vinaigrette over arugula with yucatan pickled onion and creme fraiche. Be creative, be local and use what is best where you live.