Beverly Breckenridge’s Salad for the Start of June

Scale the amounts listed here up or down, depending on how many people are joining you for the meal. This amount should satisfy six people as a side, start or finish to a lovely meal.

one head red butter lettuce washed, dried and carefully torn into pleasant-sized pieces
half as much mizuna treated as butter lettuce above
two cupped handfuls of miner’s lettuce, washed and dried
twelve mint leaves, chopped
greens of 1-2 spring onions, sliced rather thinly
about half of one small fennel bulb also sliced thinly, best with a mandoline
eight small red radishes, sliced
chive blossoms (broken apart) and/or sage flowers (or any small, edible purple flower)

Add the vegetables to your large salad bowl (set the flowers aside). Then, prepare the dressing below:

one clove garlic, minced
heaping tbsp good dijon mustard
2 tbsp apple cider vinegar
8 tbsp toasted walnut oil
1/2 tsp sea salt
fresh ground pepper to taste

Add dressing ingredients to a blender, blend until smooth and well emulsified. Starting with a small amount, toss with the salad greens, dressing to your preference. You will have some dressing for tomorrow, as this recipe makes plenty. Finally, sprinkle the flowers on top.

Thomas Koner’s Salad (for two persons)

1/2 of large Lettuce salad
1/2 of Red Oak Lettuce salad (or Lollo Rosso Lettuce)
1 big or 2 small tomatoes
50 gr of (mild) Chèvre cheese (goat cheese)
20 ml of Balsamic vinegar
30 ml Olive oil
10 ml Kikkoman soy sauce

Wash and dry salad-leaves before cutting them into smaller pieces. Add cut tomato and small pieces of Chevre. Mix olive oil and balsamic vinegar, and add to the salad. Stir well, and then add soya sauce. Mix the whole salad well and serve into two separate smaller salad-bowls.

(see also Blueberry pancakes, which Thomas serves at the same meal)
(see also Salad, which Thomas serves at the same meal)

Tochnit Aleph’s Salad Dressing

2 schallots
1 red habanero chili
3 cloves of garlic
40ml balsamico vinegar
40ml olive oil
20ml soy-sauce (japanese)
1 spoon of hot mustard
1 spoon of sweet mustard
1 spoon of minced horseradish
1 twist of lemon

put everything in a blender and pour over salad of your choice
(also good as a dressing for cold noodle-salad)