The baby cucumber, pea-shoot, arugala, mint and walnut salad features finds from this week’s farmer’s market, and suggested a new feature of the blog. From now on I will include a recipe made from things currently available this week. Improvise on the recipe however you wish. Any fresh herb can be added, ditto any interesting greens.
I had a bit of Meyer Lemon marmalade left over from this Blueberry Trifle. It is a good example of ways to use up leftovers. I simply added 2/3 cup olive oil and 1/3 cup apple cider vinegar to the remains of the marmelade right in the jar, a bit of salt and pepper- and shake!
combine on a platter or bowl:
6 small cucumbers peeled and cut into 1/4 inch slices
6 sprigs of mint chopped roughly
2 cups baby arugula
handful of pea shoots
any basic vinaigrette you like, but I really liked the sweetness of the
marmelade. You could use honey and some lemon juice, lime juice, or
orange juice to the same effect.