Boistfort Valley Farm
Community Supported Recipe Box

Salad from the Farm

This is a simple salad that we eat at least twice a week during pea season. You may prefer your own dressing (Mike likes Caesar), but I swear by the balsamic vinegar and snap pea combination.

for balsamic vinaigrette dressing

  • Balsamic vinegar
  • Extra virgin olive oil
  • Mustard powder
  • one clove garlic, crushed
  • A tablespoon of minced Italian parsley
  • Freshly ground pepper

for salad

  • 1-2 heads of mixed lettuce, washed and torn
  • sugar snap or snow peas
  • 1 bunch beets
  • Fresh grated parmesan


dish: salad
season: summer

Find a pint jar and fill it approximately 1/4 full with olive oil. Add another 1/4 balsamic vinegar. Add a hearty pinch of mustard powder, garlic powder (or one crushed garlic clove), a grating of black pepper, and a small pinch of dried basil (or finely chop a bit of fresh basil). Shake well and store what you don't use.

Wash and trim stems from the beets. Steam until tender, then run under cool water and slip off the skins. Slice if desired. Snap ends from peas. Rinse them and put them in a skillet with a tablespoon of butter. Cook, covered, for a 6-8 minutes, or until slightly tender, then remove lid and let them brown lightly in places.

Serve peas and beets over salad. Grate parmesan on top and drizzle with balsamic vinaigrette dressing. Feel good about yourself for eating a simple and wholesome dinner.