We asked you what we should make with our Local Roots' CSA and you had a lot of great ideas. You told us to roast, to grill, to grind, and to boil. But the vegetables were too good (and too bright!) not to eat raw. And so we made salad. We made a lot of salad.
Here's what we've done so far (and we promise we'll try be more creative next week...maybe):
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Shaved beets (Chiogga and yellow), cucumbers, and radishes
Diced rainbow chard stems
Dressing made from shallot yogurt thinned with olive oil and lemon juice