Mixed Greens Salad

So much of what I have been eating in the past few weeks has been salad.  It's hard to blog about salad.

But I think I do a disservice to the world of CSA eating not to blog about it.  Eating salad is critical to making the best use of CSA veggies.  It's also critical to your health.  If you have any doubts about the necessity of eating outrageously huge quantities of dark leafy greens -- and eating them every day -- I refer you to "Eat to Live" by Dr. Joel Fuhrman.

Tonight's salad started out pretty standard: romaine lettuce, carrots, and radishes.  But then I got weird and added carrot greens and radish greens, as well.  They're very good for you and they're actually delicious!  I serve my "mixed greens" salad with chipotle-infused olive oil and a splash of white vinegar.

My picky husband ate his whole salad, weird greens and all, without complaint.  Greens are great!

Fraggle Toast

I have a toddler, so sometimes it's all about marketing.  Toast with radishes became "fraggle toast" because, as any '80's kid knows, fraggles eat radishes!

One loaf of french bread (preferably whole wheat), sliced
Enough butter to lightly coat the top of each piece of bread
Bunch of radishes, thinly sliced
Fresh parsley, to taste
Cracked black pepper, to taste

Preheat oven to 400 degrees.

Butter the slices of bread and then arrange them on a baking sheet.  Bake for about 10 minutes, or until the bread is lightly toasted and the butter is melted.

Top each slice of bread with radish slices (about 3 slices per piece of toast), parsley, and black pepper.

Enjoy!

This makes for a crunchy, salty/sweet treat that has plenty of vitamins.  I don't usually use butter in my cooking, but a little bit goes a long way in this recipe.

Oh, and, in case you're wondering, the marketing worked...

Green Salad with Radishes and Herbs

This is a German recipe and my husband's specialty.  We always serve this salad alongside our holiday meals (Thanksgiving, New Year's Day, etc.), but I'm not sure why we only save it for special occasions.

It's easy and would be enjoyable at any time of the year.

Two heads bibb lettuce
One bunch of radishes, sliced
Handful of dill
Handful of parsley
Handful of green onions

Toss to mix and serve with olive oil and red wine vinegar.

I was especially happy that for this salad, which we served at Thanksgiving, I was able to find local lettuce and herbs.  Surprisingly, though, I was unable to find local radishes.  I think I have a lot to learn about where to find local food once the farmers' markets shut down for the season...