I made this salad using a variety of vegetables harvested from our garden early in the summer. We grew Turkish Rocket for the first time, which has long leaves that can be eaten raw, blanched, sautéed, or added to soups and stews. It has a bitter taste similar to radicchio, so we added honey to the recipe. All the ingredients combine well to make a tasty salad, but they can also be quickly sautéed to remove any raw flavor. This salad would make an excellent side dish to accompany most proteins or be eaten as a main dish. It's completely up to you whether you want to saute or not.
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- 1 Young fennel bulb sliced thin with stem
- 4-inch English or any cucumber thin slices
- 3 Leaves Turkish rocket chiffonade
- 2 Cups of assorted cherry tomatoes cut in half
- ½ Cup baby carrot thinly sliced
- 3 Tablespoon chives (we used garlic and standard)
- 3 Stems parsley - Italian flat leaf, finely chopped
- 2 Leaves basil chiffonade
- Fine-quality balsamic vinegar and olive oil drizzle to your liking
- 1 Teaspoon honey
- Salt and pepper to taste
Preparation Time - 5 Minutes Servings 2-4
- Place all ingredients in a bowl as you chop them.
- Then, drizzle with olive oil, balsamic vinegar, and honey.
- Sprinkle with salt and pepper to your liking.
- Toss everything together and taste. Adjust seasoning to your liking.