I finally got my salad ready in time for a late dinner, but it was worth the wait! Just being in the garden in the cool of the evening cutting my own food for dinner was so pleasant. Represented here are oak leaf lettuce, romaine, arugula, sorrel, thyme, chives, sage, basil, dill, carnations, and a pansy. The flowers that look like daisies are Chamomile flowers, and they weren't part of the salad, but are now hanging in the kitchen to dry so that I can make some tea.
I washed everything and picked out the older, tougher lettuces and tossed them. After a really good wash, I spun them in the salad spinner to dry and set them aside. I washed and finely chopped all of the herbs and put them in a bowl. To the bowl I added some olive oil, balsamic vinegar, the juice of one lemon, and salt and pepper. After whisking, I tossed it with the lettuce and then added chopped pansies and carnations to the top along with an avocado given to me by a neighbor. Yum!!
GWA/Buffalo Take-Aways by Susan Harris
17 hours ago