a salad for unusually warm days
Tuesday’s weather was so hot that I ditched the seasonal, local, tiny carbon footprint ethos and sweatily paced the produce section of Whole Foods, grabbing as many crunchy, juicy things as I could for a mostly organic, California-farmed salad. Some days, the local greenmarket just isn’t an option. I also juiced a shriveled Meyer lemon that I hand-imported from California in early March and picked some herbs from the Christmas-gifted AeroGarden (previous attempts to grow herbs using sunlight failed, because I live in a cave-like apartment with no natural light). Below is the recipe for my frenzied (and colorful!) creation, which tasted just as good on a 70-degree Wednesday.
3 red radishes, halved and thinly sliced
3 stalks celery, sliced
1 small carrot, thinly sliced
1 navel orange, peeled and cut into segments
juice of 1/2 small lemon
drizzle of extra-virgin olive oil
salt and pepper to taste (I added a dash of cayenne pepper)
2 scallions, chopped
fresh herbs, chopped (I used mint and dill)
Mix everything together. Eat.
