Today’s recipe come from local food leaders TK Preserves!
A few words from Tiffany & Karyn:
The great thing about this recipe is its flexibility. It might seem like a lot for a salad, but you can scale up or down at your whimsy! If you’re not into pickled things — (keeping in mind cider vinegar has health benefits) — just use raw. Feel free to add or subtract vegetables according to what’s available at the market. Fancy cuts are nice, but not necessary; what’s more important is variety. It’s easy to stretch this salad from a side to a meal with a handful of nuts, an egg, some chick peas, tofu…pick your protein. You could also add some crusty bread and you’ve got a perfect dinner for those nights when it’s just too hot to cook. Not only does this salad look great, it’s loaded with phytonutrients and it tastes amazing. Don’t be afraid to make your own vinaigrette; it’s easy, and it’s a great way to take advantage of the first crops of healthy alliums that are waiting for you at the farmers’ market!
Farmers’ Market Salad
What you need:
Greens: your favourite lettuce – any mix works here.
Radish – sliced into discs or wedges. Not into radish? Pick something else!
TK Pickled Pearl Onions – quartered (sub thinly sliced red onion, shallots, scallions)
TK Pickled Heirloom Carrots – julienned (or diced or cubed) or any other vegetable you like in your salad. Think colour here, the more the better.
Sprouts – tender and healthy, but more economical choices are cabbage, but really all brassicaceae are your friends.
Herbs – fresh, your choice, be brave
Hemp and Chia seeds – our general salad garnish. Their benefits are well documented.
TK pickled chive flower vinaigrette – recipe makes plenty to use throughout the week, but feel free to sub your favourite vinaigrette or lemon juice
125 ml pickled chive flower vinegar
375 ml oil – I use a blend of camelina / olive / avocado / grapeseed / sub in your choice.
5 ml mustard
Shake together in a jar, or whisk in a bowl.
Pumpkin seed brittle – (sub raw or toasted seeds or nuts of your choice)
250 ml cup sugar
125 ml cup water
90 ml raw pumpkin seeds
pinches Maldon or pink salt
Dissolve sugar & water bring to boil – do not stir – once amber remove from heat add pumpkin seeds. Pour mixture onto parchment covered baking sheet. Sprinkle with salt. Allow to cool and break into shards once hardened.
Gently toss your greens, sprouts, herbs, and raw vegetables with a few splashes of vinaigrette. Pile onto plate. Scatter over pickled vegetables. Garnish with a few shard of brittle and flowers from vinaigrette. Sprinkle with seeds. Enjoy your creation!
About TK Preserves:
TK Preserves believe there’s something special in small batch, locally inspired seasonal preserves, pickles, condiments and sauces. Our preserves are naturally low in sugar with no added pectin, which allows their fruit flavour to truly shine. Our pickle brines are made with organic cider vinegar and organic cane sugar. The environment and our impact on it is important to us. We believe in sustainability but ultimately we love good food, the people who produce it and we believe that farmers’ markets help connect communities. We hope to see you soon.
Tiffany Morris / Karyn Bailey
TK Preserves
@tkpreserves
This post is part of the HH “Recipes We Love From People We Love” series, featuring recipes to make with local, seasonal produce