This recipe comes to us care of Erin at Harvest Homegrown, who shared the details when talking about her favourite spring veggies. She says it happens to be one of her kids’ favourites – and it’s quickly becoming one of our favourites too!
While we don’t often have a ton of variety growing in and around Wanaka in early spring, Erin suggests using a mixture of greens, apple for a bit of sweetness, carrot for crunch (especially if you have access to any carrots that have been over-wintered, as they’ll be extra sweet and tasty!) and a little cheese grated over top. If you want to make it a bit fancier, look for some parsley, spring onion or even a few edible flowers* – all can be found locally at this time of year.
Ingredients:
Salad:
Seasonal spring greens or mixed lettuce
Apple (your favourite variety)
Carrot
Tasty or another firm cheese, grated
Vinaigrette:
2 tbsp Olive oil
2 tbsp Apple cider vinegar
1 tbsp Honey
1 tsp Dijon
Squeeze of fresh lemon juice
Salt & pepper
Method:
Mix vinaigrette ingredients in a small jar and shake, or whisk up in a small bowl, taking care to fully blend in the honey
Wash and fully dry your greens or mixed lettuce* before adding to a large salad bowl
Wash and dice or slice your apple into bite sized pieces, scattering overtop the salad greens
Wash and dry your carrot, then use a box grater to shred into thin strips; sprinkle overtop salad
Pour over vinaigrette and toss to combine
Grate cheese overtop the dressed salad, add any other seasonal extras like fresh parsley, spring onion of violas, and serve alongside your favourite family meal
*Notes:
Edible flowers that you can grow locally include violas, nasturtiums, marigolds, borage and others, though violas may be the easiest to find at this time of year
If you’re using lettuce and have access to picking your own, pick it first thing in the morning for optimal taste. You can also try soaking your lettuce in cold water for a bit before drying as it will give it extra crunch