I know it looks like I pulled up a corner of grassy field and put it on a plate. It's a showcase of my market finds last spring and it was an easy enough salad to bring to work! Crunchy, spicy and totally healthy. No fretting about transporting salad dressing, either.
Here's what we have:
At the top we have a delicate purple chive flower. You can break buds off and use them as garnishes for a wide array of dishes, from tea sandwiches to sushi.
Clockwise from there are the deep green fronds of agretti. Uncooked, it resembles a thick dill. If you think of seaweed, you're not far off. It is nicknamed "land-seaweed" and is actually a succulent. I was told to blanch them before eating and they retain a crunch when you add them to salad.
At the bottom, we have small Japanese turnips from the Brooklyn Grange (vending at the McGolrick Park market after the winter break). If you're short on time, pre-wash, quarter these little babies and store them in a tub of water until you're ready for a snack.
Hiding underneath we have gorgeous heirloom tomato. I like to leave mine out on the counter stem-side down until they are ready to leak all over the place. Kind of like a firm water balloon. If you try to pick it up and it liquifies, that's too far (but I don't need to tell you that).. It is moist enough to constitute a light "dressing" with our next ingredient.
Sprinkled on top are chunks of sheep feta and some of its brine. Its saltiness alone is enough to season this whole plate of vegetables. I like the way it crumbles in my fingers.
Lastly, and quite possibly my favorite new discovery is the minutina. Long, salad greens with a clean crunch. Much like arugula but shaped like linguine and minus the spicy bite.