Salads

salads

Summer is a great time for serving a variety of salads,and of course the addition of fresh herbs will improve the?avor of most.

POTATO SALAD

Try chives, dill, or loveage, a lovely celery tasting herb.Use young tender stems chopped ?ne. It is also good instir fry and with most vegetables.

PASTA SALAD
Try basil and chives to add excitement to the taste.

TOSSED GREEN SALAD .
Add basil leaves, chives, and salad burnet, a cucumber tasting herb, that will delight your customers.

mesculun salad

MESCLUM SALAD

(Provincial name for a mixture of small salad leaves) -mixed baby greens. Comes with a variety of herbs fromchervil to arugula and Italian parsley. This changes with the season, but the basic mix contains red andgreen baby oakleaf, a mild, delicate taste.

RED AND GREEN BABY BIB
A slightly crisp taste. Red and green Romaine, a crunchy, sweet baby lettuce. Mache ~ no relation to lettuce - very light

TATSOI
Small spoon shaped deep green leaf; of the cabbage family. Arugula - long, narrow, flat leaf; a bitter, peppery taste.

CHERVIL
Delicate, sweet, aromatic - the finest of the parsley family.

DANDELION GREENS
Firm, bitter. Kales - red or blue, ?rm-chewy, a taste of cabbage.

MUSTARD
Red or green; a soft, slightly fuzzy, sharp, bitting taste.

RADICCHI0
Many varieties; bitter taste.

Dorothy Gifford

Farmer's Daughter Herbs

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