Friday, May 24, 2019
Seasonal Salads with Marcella
The Spring Salad featured spring greens and edible flowers. The edible flowers were harvested from our herb garden and included rose petals, white violets, horseradish blossoms, sage blossoms, and pansies, all organic pesticide free of course. A rice vinegar and oil combination with fresh ginger comprised the dressing and a delicious homemade artisan bread was served alongside this pretty salad.
The Farmer's Market Salad with a Tomato Basil Vinaigrette represented Summer. Veggies such as zucchini, yellow squash, radishes, shallots, and cherry tomatoes all topped with feta cheese completed the plate. A creamy cilantro dressing was offered to complement this salad.