Late Summer Farmer’s Market Salad
Created by Le Pain Quotidienwww.facebook.com/LePainQuotidien
Course: Salad
Season(s): Summer, Fall
Ingredients
- Prepared Pesto Vinaigrette
- 1 cup Arugula
- 1/2 cup Frisee or other Greens
- 1/2 cup Lentils, cooked
- 1/2 cup Chickpeas, cooked
- 1/4 Cucumber, julienned
- 2 Radishes, sliced
- 1 small Tomato, diced
- 1/2 cup Fennel, shaved
- 1/2 Carrot, shredded
- 1/2 Avocado, diced
- 1 tablespoon Scallions
- 1/4 teaspoon Flax Seeds
- Sea Salt & Pepper
- Lemon wedge and & Parsley Sprig
Instructions
Drizzle half the vinaigrette over the greens on a serving plate. In a mixing bowl add lentil, shredded carrots, sliced fennel, julienned cucumbers, diced scallions, julienned radishes, diced tomato and chickpeas. Chop one quarter of an avocado into 1/2 inch pieces. Pile components of mixing bowl in the center of the plate. Add flax seeds and two twists of sea salt and black pepper over the salad. Garnish with a sprig of fresh herb and a wedge of lemon.
How do you #eatdowntoearth?
Tag us in photos of the dishes you have cooked with your farmers' market finds using #eatdowntoearth and we will feature you in our feed!
On Instagram @downtoearthmktsOn Facebook @downtoearthmarkets