We have Bruno, or Italian neighbour, to thank for this wonderful salad recipe.
It’s really very simple. We gather all all the greens we can
from our garden. That usually includes Russian kale, chicory lettuce, mustard greens, red and green leaf lettuce, arugula, nasturtiums, calendula, and anything else that’s edible like broccoli leaves or even young grape leaves.
The trick is to use scissors and cut these greens fine in our big salad bowl. Then we add anything else that appeals to us in our kitchen including tomatoes, chickpeas, carrots, grapes, peppers, apples, cucumber, tofu, broccoli florets, raisins, and walnuts. You can dice them, slice them or chop them. Just be sure to have lots of color and love in your mix.
Now here is the simple part that Bruno taught us. When all these wonderful items are present in our bowl, we sprinkle them with salt and pepper, add a splash of olive oil, a dash of balsamic vinegar and about a tablespoon of maple syrup.
Take your time and really toss it well. You won’t regret it.
