Salad Recipes: Green 03 by Recipe Cottage

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	Green 03

		Tossed Salad greens: radicchio curly endive watercress arugula oak leaf or red leaf lettuce small spinach leaves herbs: flat-leaf parsley cilantro chives crunchy vegetables: celery fennel radishes kohlrabi or rutabaga red onion garnishes: toasted walnuts almonds or pistachios raisins or dried cranberries Use a proportion of 3 cups or so washed and trimmed, mixed torn greens to 1 cup solid ingredients. Add a big handful of herbs for a medium-sized salad bowl, or add to taste. Clean and trim crunch vegetables, and cut into thin slices. If onion is sharp, use sparingly or to taste. Add raisins or dried cranberries and toss. Dress lightly with olive oil and wine vinegar. Scatter toasted nuts on top and serve. Of course, add what you like and what you have access to. I don't like celery, but I think fennel is wonderful, e.g. Here's a salad dressing: 2 tablespoons minced fresh ginger root 2 tablespoons fresh squeezed lemon juice 2 tablespoons fresh squeeze orange juice 2 tablespoons sesame oil 1 tablespoon soy sauce 1 tablespoon rice vinegar 1 tablespoon honey 3 tablespoons sesame seeds, toasted 1/2 cup thinly sliced green onions (I think this is too much) Combine ginger with juices, oil, soy, vinegar and honey. Blend well in a blender. Adjust proportions to taste. Just before serving, add green onions. Toss a large salad with dressing. Sprinkle sesame seeds over salad and serve.