Summer Wedding Salad

Darlene Schrijver

Weddings can be one of the greatest celebrations in their lives, filled with traditions, expectations and excitement. With such a melting pot of cultures and nutritional restrictions, it is difficult to create something that satisfies everyone. I suggest that you celebrate the wedding season with a plate full of delicious, roast vegetables, freshly farm -looking. This salad is a welcome change from a traditional iceberg, crushed carrots and ranch – and it will look breathtaking in pictures. Another bonus? It would be a nice addition to every summer party, and everyone can enjoy it regardless of dietary restrictions. Something old, something new, something borrowed, something blue …

Serves 6 to 8 as a page

START:

1 ½ cups peeled, halved in length and chopped petite carrots (3-inch/7.5-centimeter pieces)

1 cup of chopped asparagus (1 inch/2.5 centimeter pieces), wooden ends removed

1 cup in the longitudinal direction halved and yellow pumpkin cut

3 tablespoons of extra virgin olive oil

Scaly sea salt and freshly cracked black pepper

Sweet:

½ teaspoon pressed garlic

⅓ cup of extra virgin olive oil

3 tablespoons of fresh lemon juice (remember to shell first)

1 tablespoon of champagne vinegar

1 tablespoon of maple syrup or replacement honey

½ teaspoon of slightly packed grated lemon peel

Scaly sea salt and freshly cracked black pepper

THROW:

1 cup of sliced avocado (approx. 1 medium)

Fresh lemon juice

7 cups of slightly packed spring mixture (babysalat mixture) or other baby grass

1 cup of broccoli microgreens

1 cup of thin -cut English cucumber

1 cup of blueberries

¼ cup of shaved watermelon radishes

¼ cup of torn fresh basil

2 tablespoons of finely chopped fresh flat leaf petersilie

2 tablespoons of roughly chopped fresh dill chopped

½ cup of edible flowers such as Capuchinal, Borröpfer, Kamillile or Flütenschneidschnädklädzen (optional)

1. Start: heat the oven to 220 ° C and use the convection mode if this is an option. Line a baking sheet with parchment paper or a silicone baking mat.

2. Put the carrots, asparagus, pumpkin and oil in the pan, season with salt and pepper and throw. Spread evenly so that the vegetables brown on all sides. Bake until golden brown and crispy and stirring or turning in the middle of 15 to 20 minutes (longer in a normal oven). Carefully lift the parchment with the vegetables from the baking sheet to cool down.

3. Rhine: Rinse the pressed garlic in a very fine mesh sieve and shake excess water. Mix the garlic, oil, lemon juice, vinegar, maple syrup and lemon peel with salt and pepper in a large salad bowl. To whisk, then combined, then try it and set the spices if necessary.

4. Wurch: Mix the avocado carefully in a small bowl and press a lemon juice to prevent the avocado from browning.

5. In the bowl with the dressing, add the spring mix, the microgre, cucumber, blueberries, radishes, basil, parsley, dill and roasted vegetables. Until all the ingredients are evenly combined and coated with the dressing, cover and serve with the cut avocado and the flowers (if used).

6. Enjoy: I have it with a Californian sparkling chest or sparkling cider.

Extract from The salad laboratory. Copyright © 2024, Darlene Schrijver. Photography Copyright © 2023 by Erin Kunkel. Reproduced with the approval of Simon Element, an impression by Simon & Schuster, LLC. All rights reserved.

Originally presented in 3 refreshing salad recipes for the main summer