Miss Daisy’s Seasonal Salad
A beautiful and crisp salad with a variety of vegetables and croutons.
Sliced raw beetroot, preferably chioggia or golden
Slow roasted baby red beetroots with garlic and thyme (approx 1 hour in 180 degree oven in tin foil. Then Peeled)
Baby Turnips sliced thin, then cured in tarragon vingear
Zucchini peeler in slices with a peeler
French Radishes scrubbed halved if large
Croutons (you can make your own)
Edible flowers or Dried french Flowers
Oak Lettuce one green and one red
Asparagus if in season. Blanched and sliced.
2 crushed Garlic Cloves
1 tsp Dijon Mustard
1 finally chopped shallot
Salt and Pepper
1 cup of Olive Oil
1/4 Cup Raspberry Vinegar
Shake or whisk togther
Then combined the salad ingredients and toss until mixed, dress with about 2 tablespoons of dressing just before serving. Then add croutons and toss to mix again.