In this series, local chefs give us their favorite recipes, full of fresh, seasonal ingredients, just in time for the weekend.
By Chef Linda Jacobs,
Everything you want and need for a meal can be included in a salad. Salad as a main dish can be easy, cooling and refreshing on a warm summer day.
I have always worked with fresh and seasonal ingredients. This year I’ve been lucky enough to get most produce right from my garden. This salad is a mixture of things I’m harvesting right now.
For the last month or so I’ve been starting the morning picking blueberries. A heat-resistant New Zealand spinach has been coming up since spring and is still going strong. Digging red onions and carrots adds a colorful and nutritious finish to the mix.
Blueberry, Carrot, Spinach Salad with Herb Citrus Vinaigrette
½ Blueberries – wash and remove stems
¼ Carrots – wash and grate or dice small
2 Tbsp Red Onions – fine dice
¼ cup Toasted Walnuts – bake in oven at 275°F until lightly toasted (careful- it’s easy to over cook)
2 cups Spinach – stem and clean completely
Toss all ingredients together in the vinaigrette immediately before serving.
1 Tbsp Rice Vinegar
1 Tbsp Shallot
½ teaspoon Garlic
½ tsp Ginger
1 cup Orange Juice
¼ cup Lemon Juice
½ cup Kiwi Juice
1 Tbsp Honey
1 Tbsp Dijon Mustard
1 Tbsp Basil and Cilantro
1 tsp Cumin
Pepper and Sea Salt to taste
1¾ cup Olive Oil
Mix together rice vinegar, shallots, garlic, and ginger in blender or food processor. Add remaining ingredients, then add olive oil in a slow stream, blending ingredients. Add salt and pepper. Adjust seasoning.
Additions and substitutions:
- Tofu (marinated in the vinaigrette)
- Other nuts, grains, and seeds
ABOUT Chef Linda Jacobs
Chef Linda Jacobs is a graduate of Culinary Institute of America. She ran her own catering business, Soup to Nuts, for 18 years. Linda places an emphasis on sustainable and healthy cooking.