Ranch Dressing & School Garden Salad

As promised here is Chef Katrina's ranch dressing recipe!

School Garden Salad with Ranch Dressing
Yield: one large salad

Ingredients
Yogurt, plain ¼ cup
Buttermilk ¼ cup
Lemon Juice 1 tablespoon
Agave 1 tablespoon
Green onions 2 tablespoons
Garlic 1 large clove
Parsley 1 tablespoon
Dill 1 tablespoon

From the school garden:
Lettuces, about one medium size bowl of fresh picked greens
Soft Herbs, 1 small handful
Edible Flowers, 6 each
Radishes, 4 each

Method:
For the Dressing
1. Measure the yogurt, buttermilk lemon juice, and agave into the Mason jar.
2. Have the children snip the green onion tops, parsley and dill and then add the measured amount into the jar.
3. Add the minced garlic and a pinch of sea salt.
4. Shake to combine. Reserve in the fridge until ready to make the salad
For the Salad
1. Wash the greens until squeaky clean. Dry with salad spinner. Place greens in large mixing bowl.
2. Wash the herbs and edible flowers and pat dry in a tea towel; snip the herbs and add this to the greens in the large mixing bowl. Gently remove the edible flower petals from the stems and add these to the greens and herbs.
3. Wash the radishes until squeaky clean; top and tail and cut into half moons. Add the radishes to the greens and herbs.
When ready to serve
1. Pour the dressing along the inside of the bowl
2. With clean hands toss to dress
3. Gobble it up!

Comments

[Danny]

printing!