This salad is made entirely of things in my garden. But it is the dressing that is superb – made with leftover herbs..
- 1 cup fresh herbs (mostly basil, but some dill)
- 1 garlic clove
- 2 tablespoons olive oil
- 2 tablespoons ginger vinegar (or whatever fancy vinegar you have)
Puree it up all together, or dice up the herbs and garlic and mix in the liquids. Dollop a big spoonful onto your salad- zucchini ribbons, fresh picked kale, quartered cherry tomatoes.
Just don’t tell anyone that I was not harvesting, but simply pruning the herbs today..