Arwen’s Hippie Salad
recipe by Arwen Donahue, author & illustrator of Landings and photography by Talitha Schroeder
Arwen Donahue shares her recipe for this “freaking beautiful” salad made with odds and ends from the garden she tends with her husband (and our staff farmer) David Wagoner at their Three Springs Farm.
Salad Dressing
freshly-squeezed juice of ½ lemon
1 teaspoon honey
good quality extra virgin olive oil--a few tablespoons
a little finely minced shallot (about a tablespoon)
salt and pepper
Macerate the raisins in the lemon juice with honey, shallot, salt and pepper while you chop up everything else.
From the garden:
a few handfuls red russian kale (tender, young), stacked and sliced into fine ribbons
sorrel (a few leaves), stacked and sliced into fine ribbons
several baby carrots, finely sliced on the diagonal
1 jerusalem artichoke, grated
a handful of italian parsley, finely chopped
Other ingredients:
2 celery heart stalks, finely sliced on the diagonal
1 apple (ideally Gold Rush variety from Stepping Stone, or another tart/sweet and crisp variety), cored, cut into 8 wedges, and finely sliced
about ¼ cup sunflower seeds, freshly toasted
about ¼ cup raisins
about ¼ cup feta cheese or other salty deliciousness
Add the olive oil and toss everything together. Taste and add more olive oil, salt and pepper if needed.
This salad is satisfying and refreshing. HIPPIE POWER!
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Use this recipe as a guide and let your taste buds and crisper drawer inspire your own unique creation.
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