I finally made it to the Nursery and filledthe double-decker flat-bed with plants for our circular garden patch. I've always wanted to plant Lantana in my yard...it holds a lot of wonderful childhood memories for me, as do Hydrangeas. My paternal grandmother had a purple - pink Hydrangea in the front courtyard of her home that was at least 5' wide and 4' tall.
My cousins and I played often in that courtyard, surrounded by a wall of climbing flowering plants and that amazing Hydrangea. All that color outside inspired me to continue the colors indoors with this salad...
leaf salad
Recipe
1 Belgian Endive
1 small head organic Red-leaf lettuce
1 small head organic Green-leaf lettuce
1 organic Golden Beet, cooked and sliced
5 organic Cherry Tomatoes, sliced
1 small bunch organic Watercress
Dressing
2 Tbs. Balsamic vinegar
1/2 tsp. Sea Salt -- to taste
1/4 tsp. Pepper -- to taste
1/4 c. extra virgin Olive Oil
3 Tbs. freshly squeezed organic Orange juice
1 Tbs. Dijon Mustard
Juice of a large organic Garlic Clove
Topping
3 pieces of whole grain or gluten-free Bread
Extra Virgin Olive Oil
Garlic Powder
Dried Thyme
Rinse and tear lettuces into a large bowl. Wash and chop watercress with some of the stems. Slice Endive and combine with lettuces and beets.
Combine the dressing ingredients in a mason jar and shake to mix. Pour over the bowl of salad. Drizzle olive oil over bread and sprinkle with garlic powder and thyme. Toast until brown. Cut into bite size pieces, and add to salad.
Toss and serve.
~ Bon Apetit! ♥