make | market salad

A delicious lunch idea that you can change up to meet your own fridge-limitations.  (Aka - you can use whatever you've got in your fridge!)

It also looks good enough to serve people too!

Our version is powered by parsley.  This fiesty herb is more than an ordinary garnish.  A couple of tablespoons give you more than your daily vitamin K requirements, which means strong bones to you and me! This salad would be delicious with a pitta bread on the side too, if you want it more substantial.  The best part is the combo of the Dijon vinagrette and the aoili.  If you manage to get some chives in there too, your getting a bit of antibacterial and antiviral action up in there, with lots of additional good antioxidants and flavanoids.  Yum!

Market Salad
(Serves 2)
- 1 big tbsp natural yoghurt
- 1 tsp lemon juice (and zest, if you've got a lemon to hand)
- 1 tbsp capers
- 1 dessert spoon chopped chives
- 1 dessert spoon chopped parsley
- 1 1/2 cups boiled salad potatoes, sliced into halves
- enough salad leaves to feed 2 people (we used a mix of finely shredded romaine lettuce and swiss chard, but you can use whatever you've got!)
- another dessert spoon chopped parsley
- 1 tomato, cubed
- 1/2 cup cooked broad beans (or whatever beans you have)
- 1 tbsp Dijon Vinagrette (see recipe below)
- 1/2 red pepper, sliced thinly (we used 1/4 red, and 1/4 yellow pepper as we had them in the fridge!)

• Mix up the aoili (natural yoghurt, lemon juice and zest, capers, chives and parsley) 

• Toss the aoili with the potatoes and the cooked beans.  Put this to one side whilst you make up the rest of the salad.  

• In another bowl, combine whatever salad leaves you are using with the tomato and the parsley.  Toss with the Dijon Vinagrette.  

• Place 1/2 of the potato mixture on each plate and top with the salad leaves.  Garnish with the pepper slices, and finish with a grind of black pepper.  Yum! 

Dijon Vinagrette 

Makes about 1 cup (will keep in the fridge for 1 week) 

-1/4 cup Dijon mustard 

- 3 tbsp olive oil 

- 2 tbsp honey (or more or less, depending on how sweet you like it) 

- 2 garlic cloves, minced 

- 1/4 cup sherry vinegar 

• Whisk all the ingredients together.  

If you want something quicker, you can just take a spoon of your Dijon mustard and combine with your favourite vinegar.  Shake it up and pour over the salad.  Nice! 

Enjoy today!! 

- rosinaviolets    x