Salad with Egg and Farmers’ Market Treasures

Fall Treats with Egg for Meatless Monday Lunch

You obviously can flex this around depending on what you find at the market.  This is autumn, so it will feature what can be found during this apparently less-productive season in New England (although I thought the choices Saturday yesterday were quite good).

No, I didn’t take a photo this time of my haul, but so you know, I scored:

Sweet potatoes
Daikon radish
Red leaf lettuce
Mildly hot peppers
Tomatillos
Kale
Field tomatoes
Bell peppers

I could have scored any number of apples and potatoes, but I already had some. I also got the last bit of corn from Larson’s roadside stand on Friday (two ears), and some more garlic, as it keeps well.

Okay for this salad (serves one):

1 egg, pastured
Oregano flakes (or fresh)
A little oil (I used avocado, but butter, or extra virgin olive oil, or coconut would be cool, too).  Just enough to coat.

Red leaf lettuce, shredded
1/3 of a stem of a leek, cleaned and thinly sliced.  Shed any dry bits on the outside.
Purple cabbage, two or three thin slices, then shredded
About an ounce of daikon radish, cleaned and thinly sliced
One medium to large tomatillo, paper coating removed, and sliced or chunked
Slices of fennel, with leaf

Just waiting for the egg to chill out. (Was the thing stressed, or something?)

First, make an omelet with the egg.   Beat it up, and cook it in one of those one-egg-sized skillets (I cooked this for one person — you want more, scale up…)  Heat should be at medium, oil in place, before you add the egg.  Make sure it cooks evenly.  When ready to fold it, add in the oregano (or other herbs).  Fold, and allow to cook for a couple more minutes.

When done, remove and put on a plate, and slice into bite sized fragments.

Meanwhile (or while the egg is cooling) combine all the other ingredients in a bowl.

When the egg is cool, add it.

A touch of fresh basil may also be indicated.  Oh, btw, the ingredients I didn’t pick up on this current excursion were still good from a previous farmers’ market visit…

I will be enjoying this lunch tomorrow at work.  There’s enough interesting ingredients in it that it won’t want salad dressing.

Advertisements

About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: Building a log home in rural western Massachusetts. Will be raising chickens and goats/sheep. Raising veggies and going solar.
This entry was posted in Cooking, Salads, Vegetarian and tagged , , . Bookmark the permalink.

One Response to Salad with Egg and Farmers’ Market Treasures

  1. I have recently started a blog, and the information you offer on this website has helped me tremendously. Thanx for all of your time & work. I bookmarked your site: https://goatsandgreens.wordpress.com/2011/10/23/salad-with-egg-and-farmers-market-treasures and will check back often. Thanks for the awesome post!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s