Making Salad from the Garden

So far we do not have any fresh tomatoes so I had to get them from the farmers market, but the plants have flowered and the pollinators are out so it is just a mater of time.  However the salad greens and the peppers were available so I harvested that.

salad greens

I collected butter crunch lettuce, sorrel, mustard greens, and micro greens.  We washed and drained them , then tore them by hand into a bowl.  (Please remember my camera is broken, so I cannot turn on the flash, making indoor picture difficult.)

We added tomatoes, green onions and carrots from the farmer's market and gathered fresh herbs from the garden to made an herbal dressing to go on top.

Creamy Herb Dressing

1 cup extra virgin olive oil
1/2 cup buttermilk

1/4 cup fresh parsley, minced
1/4 cup fresh basil, minced
3 tablespoons herb vinegar (any combo of herbs is good)
2 tablespoons water
2 tablespoons fresh thyme, minced
1 tablespoon fresh chives, minced
1 tablespoon complementary herbed honey (plain honey is fine too!)
1 green onion, thinly sliced
1 teaspoon Dijon mustard

Combine all ingredients in a blender and process until smooth. For a more emulsified dressing, blend all ingredients except oil, then slowly drizzle in the oil with the blender running. Cover and chill for several hours before using to allow flavors to blend.  Cover tightly and store in the refrigerator.