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:
Red leaf lettuce
Mildly hot 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
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.