Another salad, I know, but the greens, they call to me! Also, we still don’t have much else available in terms of vegetables. At least this one is a little more creative? I added a whole bunch of toppings to this one including some amazing bison chorizo. Our local bison farmer (rancher?) is super nice, and I enjoy cooking with bison over beef any day of the week. I’ll admit that my diet is skewed about 80% towards vegetables with about 20% meat in there, so while I’m not all vegetarian, I certainly appreciate vegetables in my dish. So, this salad is a mix of three types of greens (romaine, mesclun, beet greens), roasted beets, chevre, grilled turnips, and that yummy chorizo. I decided to pour myself a glass of homebrewed hard cider since it’s been a little warm this week, and since I cooked everything out on the grill and the evening was starting to cool off.. well it felt right. The beets were put in an aluminum foil package with some olive oil on the grill first. Then the turnips with some olive oil and salt in a slotted grill pan, and then finally the chorizo. The rest is fresh, so it was easy to put together.
Romaine – Charlestown Farm
Mesclun – My Garden
Turnips – Jack’s Farm
Chevre – Shellbark Hollow
Beets & Greens – Charlestown Farm
Bison Chorizo – Backyard Bison
Non Local – dressing, olive oil, salt