How do you make a salad from perennial vegetables? How do they pair? Is there a best way to slice them? My friend and client Elora lately posted a short video showing how she makes salad from her PASSIVE garden.
Harvesting from a Perennial Garden (~2 minute watch)
Note: Elora has made some changes in content priority for her media. The video is no longer available; but I figured the post content here may still be of interest for you.
What are your favorite perennial salad pairings?
If you’re new to this blog, you might like to read the post about Elora’s garden establishment here For example:
She has posted about the garden before on her blog, The Blonde Butter Maker, and tells me she plans on making a lot more content on how passive agriculture fits into her and her family’s day to day life. I started design in their yard about three years ago, and am so pleased they are seeing such excellent results.
Here is the recipe Elora uses in the video:
Salad burnett -a loose handful
French sorrel – 3 to 5 leaves
Scorzonera -10 leaves
Welsh onion -5 of the green tops picked off, or 1 onion removed from the base up.
Chocolate mint -2 sprigs
Stritello -loose handful
Some mache stems and leaves -as much as a handful.
Violet flowers for garnish -as many as 30 flowers per salad
The scorzonera, sorrel, and onion greens should be chopped -preferably into thin strips cut lengthwise. Mix this with the stritello and salad burnett and mache. The chocolate mint can then be chopped fine and evenly dispersed over the top with violet flowers for garnish. A light vinaigrette would compliment this best.