Food

Reap the Rewards: Harlem Grown Garden Salad Two Ways

By Seth Fera-Schanes

Every week the plants in my garden seem to grow 30% bigger.  This city guy is learning a lot about plant care (and that my garden neighbors are probably going out of their way to help me out – I really shouldn’t have this much success….)

The first of the crop that I can actually use are my herbs (cilantro and parsley) Butter Lettuce and some Red Russian Kale.  Again, my neighbors reminded me to start harvesting the lettuce leaves from the outside so new growth can come in.

I selected my leaves and a handful of both Italian flat leaf parsley and cilantro and made my way back to my apartment to consider a few dinner salad options.

Butter Leaf LettuceCilantroFreshly Harvested Lettuce Leaves

Included below are two salads I put together using fresh ingredients from my garden with some supplemental ingredients from the store.

Herbed Salad with Red Beans and Kale

Fresh Garden Salad

Ingredients:

  1.  Harlem Grown: Lettuce, Kale, Cilantro and Parsley
  2.  Store bought: Cherry Tomatoes, Yellow Onion, Red Beans
  3. Dressing: Balsamic Vinegar, Extra Virgin Olive Oil, Salt and Pepper

Preparation:

  1.  Thoroughly wash your garden ingredients
  2. Cut lettuce into 1/2-1 inch strips
  3. Very thinly slice the kale crush it a bit with your hands (this will help break it down a bit without cooking so it is tender for the salad.  Great technique taught to be by Chef Milton Takahashi.)
  4. Thinly slice the onions, cut cherry tomatoes in half and chop the herbs
  5. Rinse beans
  6. Add all ingredients to a bowl, drizzle with balsamic vinegar and extra virgin olive oil and add salt and pepper to taste.
  7. Gently toss to incorporate ingredients
  8. Serve and enjoy

*Note – I made this salad for one because that is how much lettuce was available.

Butter Lettuce Salad with Smoked Rainbow Trout and Onion

Lettuce Salad with Smoked Rainbow Trout and Onion

Ingredients:

  1.  Harlem Grown: Lettuce
  2.  Store bought: Smoked Rainbow Trout, Yellow Onion
  3. Dressing: Balsamic Vinegar, Extra Virgin Olive Oil, Pepper

Preparation:

  1.  Thoroughly wash your lettuce
  2. Cut lettuce into 1/2-1 inch strips
  3. Thinly slice the onions
  4. Break trout into bit sized pieces
  5. Add all ingredients to a bowl, drizzle with balsamic vinegar and extra virgin olive oil and pepper to taste.  I don’t add salt because the smoked fish will have enough salt for the dish.
  6. Gently toss to incorporate ingredients
  7. Serve and enjoy

*Note – I made this salad for one because that is how much lettuce was available.

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