My boyfriend and I planted fresh herbs and vegetables in four used, wooden pear boxes and have finally started reaping the benefits; tomatoes and our hot and sweet peppers seem to be doing great but we have to eat the lettuce immediately.
I can still taste the freshness of the herbs in my mouth from the salad that we made last night. It was so easy and tasty that all I want to do this summer is grow everything myself and use it in every dish.
Stuff We Used:
Vinaigrette
Several fresh sprigs of each, basil - parsley - leeks (less a few sprigs)
Grind everything together in a mortar & pestle so it's well mashed. Squeeze half a fresh lemon, mince garlic, add olive oil and a shot of white balsamic vinegar. With the dressing done in a flash, it was light and incredibly aromatic, seemed like a nut-free, vegan pesto. Pinch of S&P.
The Salad
We threw in three types of lettuce ranging from bitter to peppery to sweet. (Head Lettuce, Leaf Lettuce, & Red Sails Lettuce) Some fennel frawns, celery sprigs, julienne organic carrots, fresh strawberries & blueberries, goat's cheese &..... Voila! With our "pesto" dressing, all was balanced beautifully. XO.
The pairing of the slatey, crisp, Italian Pinot Grigio, Villa Marianna (Veneto, Italy) was a nice selection. Its dry, light body, helped cut through the garlic & acidity of the vinaigrette, and came together nicely with the smoky chevre.
Summer and salads go hand-in-hand for me and I encourage more people to experiment with our leafy friends. Maybe start your own little backyard oasis where you can escape the hectic, urban rush hours, and find some unexpected inspiration . LC
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