Chenopod Greens and Carrot Top Salad with Vermouth Vinaigrette

Did you know that carrot tops are edible? Use this weeks carrot tops and the chenopod mix (a mix of Swiss chard and beet greens to make this delicious salad!

about 1 pound greens- any combinations of carrot, beet, Swiss chard or lettuce. Remove any tough stems or central veins.  Washed and dried.
1/4 cup sliced carrots or radishes
2 tablespoons white wine vinegar
2 tablespoons vermouth
2 teaspoons dijon mustard
2 teaspoons soy sauce
1/2 teaspoon curry powder
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/3 cup grapeseed, olive or salad oil
optional accompaniments- tomatoes, toasted almonds, walnuts, croutons

In a medium bowl or mason jar, combine all ingredients together except for greens, vegetables and accompaniments
In bowl, whisk ingredients together well. In mason jar, close lid tightly and shake well until all ingredients are combined

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add greens stirring to coat with oil.Stir until greens are barely wilted. Put greens in a bowl, toss with dressing and then top with accompaniments.

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  1. Carrots | City Commons - November 24, 2014

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