I am back into one of my favorite food blogs: 101cookbooks for this week's recipe. I know... last week's recipe was technically a kale recipe... but this week is malleable, you can use most of the share to make one HUGE salad! Or play around with what veggies to include:
Green Garlic Dressing:
2 stalks green garlic (or scallions), rinsed and chopped (~1/4 cup)
1/4 teaspoon fine grain sea salt, plus more to taste
2 tablespoons fresh lemon juice
1/3 cup extra virgin olive oil
2 tablespoons ripe avocado (** man, don't I wish we could grow these?!?!)
1 teaspoon honey, or to taste
fresh pepper to taste
1/2 bunch kale, destemmed, torn into pieces (plus beet greens, lettuce...)
1 cup cooked farro or wheat berries (semi-pearled or whole) **gluten free: use quinoa, instead!
4-5 farmers' market carrots, very thinly sliced (be sure to use the tops, too!)
1 small bulb of fennel, transparently sliced
**what the heck, add the peas in, too!
1 avocado, cut into small cubes
a big handful of almond slices, toasted
Make the dressing by using a hand blender or food processor to puree the green garlic, salt, lemon juice, olive oil, avocado, honey, and pepper until smooth. Taste, and adjust with more salt, or honey, or lemon juice.
Before you're ready to serve, combine the [greens] with about half of the dressing in a large bowl use your hands to work the dressing into the leaves , softening them up a bit in the process. Add the farro, carrots, and fennel, more dressing, and a couple pinches of salt, and toss again. Taste, and add the last of the dressing if needed. This is a salad I like quite heavily dressed. Add the avocados and almonds and give one last gentle toss.