Spring harvests of radishes, arugula, lettuce, carrots and fresh eggs have all had me craving one thing: salad. A specific salad, one I've lovingly referred to as a 'Breakfast Salad' for many years. The truth is, a fried egg atop a bed of spring veg is just too good to restrict to breakfast. In the same way, these organic veggies are just too good to smother in bottled salad dressing!
The question I kept asking myself: Why go through all the trouble to grow organic produce, just to season it with grocery store mystery powders? Those overpriced seasonings and dressings are made with fillers, preservatives and junk. Frankly, this meticulously grown produce deserves seasoning made with high quality oil, healthy salt, and farm fresh flavor.
So I started to grow my own - seasoning blends made with simple, farm grown ingredients, and without all the sodium found in supermarket blends. High quality cold-pressed olive oil infused with Italian herbs & garlic. An artisan sea salt full of trace minerals and mixed with herbs to create a good-for-you 'Finishing Salt'. These Farm Grown Goods were made to make farm-to-table eating easy. Plus, once you make this simple vinaigrette, there's no going back to store bought!
This fast & filling meal has become a staple in the farm kitchen for its use of a boatload of veggies and the simple, delish dressing that ties it all together. The recipe for 'Encompass Vinaigrette' follows...
- Encompass Infused Olive Oil
- Finishing Salt
- Lemon Pepper Rosemary Seasoning blend
- your vinegar of choice - red wine, apple cider, or balsamic
I've never measured out these ingredients, and encourage you to mix yours to taste. Mix 4 parts olive oil to 2 parts vinegar to 1 part salt & 1 part lemon pepper rosemary. Add your ingredients to a jar and shake, or blend to make it extra creamy. I love my little immersion blender for this!
