Monday, May 4, 2009

Farmer Salad

This is a salad I have been making for years. It is slightly different each time, although there are always "core" ingredients. I once ate a "Farmer Salad" at a restaurant and it had artichokes and chickpeas in it, I think fennel maybe, and no lettuce. I don't remember what else was in that original Farmer Salad, but that is always the starting point for mine.
  • 1/2 can artichoke hearts, drained and chopped
  • 1/2 can chickpeas, drained and rinsed
  • 1/2 can sliced black olives, drained
  • 1/2 can baby corn, sliced
  • 1/2 bulb fennel (white part only), chopped
  • 1/3 of a mild onion, chopped
  • 1 red or orange pepper, chopped
  • 1 yellow pepper, chopped
  • 2-3 carrots, peeled and sliced
  • small handful of fresh parsley or basil, chopped
  • optional: I sometimes add other crunchy veggies I have on hand such as radishes or celery
  • 1/4 cup olive or safflower oil
  • 1/4 - 1/3 cup mix of vinegars: apple cider, red/white wine vinegar, sometimes a dash or two of balsamic
  • salt and pepper to taste
  • 1 tsp molasses (optional)
  • dash cayenne (optional)
  • 1 tsp dried herbs such as tarragon or oregano (optional -- don't add if using cayenne)
Whisk dressing ingredients together and pour over veggies. Mix well and chill. Stir again just before serving.

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