One of my children’s favorite dinnertime traditions during the warm summer months is to “forage for grub.” All this entails is me sending my children to the garden with baskets to see what is ready to harvest.
They “forage” while I make a super simple salad dressing to pour over their creation. Throw a fillet on the grill and it’s almost like dinner cooked itself! It is the perfect meal for one of those beautiful summer evenings that keep us outside as long as possible, determined to soak up every second of warm sunshine.
In the beginning of the summer our harvest might only include a few small seedlings that we thinned from the garden added to store bought veggies. By July, our salads have become a bit more exciting; dandelion greens, kale, chard, bok choy, chickweed, fresh herbs and red leaf lettuce by the handful. Chopped chives and snap peas; radish and carrot seedlings. Topped with nasturtium flowers because they are not only pretty but have a wonderful peppery flavor that complement the medley of fresh ingredients.
While my Summer Salad Dressing might be a far cry from traditional ranch, it tastes amazing, and each day’s fresh and nutrient dense veggies become palatable to even the most picky eater. It has also become a favorite for many veteran salad lovers, who like myself, wondered how they ever survived eating store bought dressing.
Summer Salad Dressing
- ¼ cup good olive oil
- Juice of one lemon
- 1 tbs Grey Poupon Mustard
- 1 tbs honey
- 1 clove of garlic
- Handful of fresh herbs – try dill, cilantro, thyme, oregano or a combination!
- Pinch of salt
Either finely chop garlic and herbs and whisk to combine with other ingredients, or just throw everything into the blender. Both methods produce delicious results.