Words and photos by Amanda Callahan of Callywood Farms
This is a true farmer’s lunch — real fast food, if you will! It shines with things you could walk onto a farm, pull from the ground or the coop and be ready to eat in about 10 minutes! It is a delightful spring salad that satisfies my lunch time desires for something fresh, light while adding interest with sweet and tangy notes. Simply put everything in a bowl as you prep, toss with dressing and you’re ready to go.
Because I really wanted a chopped and crunchy salad, I used out-of-season cucumbers (I couldn’t resist!), but you can omit and focus on our gorgeous spring greens instead. You might add some fresh goat cheese, cooked white beans or chickpeas for added depth, hearty layers and extra protein. Make enough for a few meals, and use up within three days to avoid soggy bites, or toss and simply keep the dressing separate until ready to serve.
Right now radishes are in abundance! Help your local farmers out by snagging a couple bunches this week. You need a full bunch for this recipe (more if you love radishes like I do!). Get extra and pickle them alongside some onions for an extra special taco topping. I love pulling one out each day to put on top of whatever salad or sandwich I make for lunch. Yum!
- 1 lb. snap peas
- 1 bunch radishes
- 4 Persian cucumbers (optional)
- 2 spring onions or shallots
- 1 garlic clove, grated
- ¼ cup fresh chopped herbs such as parsley, wild onion/chives and dill
- 1 lemon, juiced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon rice wine vinegar
- ¾ teaspoon salt
- Fresh ground black pepper
- For serving: hard boiled eggs, microgreens, edible flowers
- Prep vegetables for the salad. Lay snap peas down and cut roughly into thirds. The radishes were thinly sliced into half moons, as were the cucumbers. I sliced the shallots into rings and tossed everything in a large bowl.
- Make the dressing right on top of the vegetables: grate the garlic clove, juice the lemon, and add the remaining ingredients. Toss to combine. EAT!