Autumn Green Salad

Rank kitchen

I don't know if this is something to celebrate, but this morning, November 6th, the mercury read 17°C. The soil is still teeming with life and the greens are continuing to grow. I harvested Reine des Glaces and Ear of the Devil lettuce, Frise curly endive, Astro arugula, Osaka Purple mustard, Green Pearl curly parsley, young leaves of Rhubarb chard, Westlander kale and Lacinato Rainbow. I washed these leaves in water to remove all traces of soil, then I spun them dry.

In a large glass bowl, I mixed 5 ml of French mustard with 30 ml of tarragon-flavored apple cider vinegar, added a drizzle of maple syrup, seasoned with salt and pepper, and then, while whisking, I drizzled in a drizzle of olive oil to make 100 ml. In 60 ml of this creamy vinaigrette, I macerated thin slices of red onion, some thinly sliced ​​kale and Swiss chard leaves, and chopped parsley. I topped it with chopped lettuce, chicory, arugula, and mustard leaves. Half an hour later, at mealtime, I tossed everything together and served the mixture to my guests. Everyone agreed that the taste of this autumnal salad was unsurpassed. I told them that, moreover, it was prodigiously rich in vitamins and minerals. You will understand that I described this salad to you for informational purposes only. You should know that you can vary the greens as well as the ingredients in the vinaigrette.

To learn more about salads and dressings, you can check out my book The Daily Feast .

Yves Gagnon, author and seed producer