Maungawhau's Salad of the Imagination

Create the ultimate salad this season using a mixture of edible delights from your garden! The only limit to the variety of this salad is your imagination (and what's in the garden). You can use whatever you have to create a delicious fresh salad by following the method below.


(All optional apart from leaves)

  • 4 cups of mixed salad leaves
  • 2 cups of small leaves and herbs
  • Edible flowers
  • Vegetables to chop - e.g. tomatoes, celery, snowpeas, mushrooms.
  • Vegetables to grate - e.g. beetroot, carrot, radish, zucchini
  • 1 tablespoon ´┐Żacid' - e.g. lemon juice or vinegar
  • 4 tablespoons ´┐Żoil' - olive oil or sesame oil
  • Mustard, honey, spices to flavour dressing
  • Salt and pepper to taste
  1. Assemble the ingredients thinking about what is in season and which flavours go together. Think about how the ingredients will feel together in a salad (e.g. it is nice to have something crunchy alongside the soft green leaves).
  2. Prepare the leaves and herbs by washing and drying them gently. Tear or snip big leaves into bite sized pieces and remove any tough stems.
  3. Wash and dry gently any vegetables that you will use in your salad, and then grate or dice into small pieces.
  4. To make the dressing use 1 part acid to 4 parts oil. Whisk together in a large mixing bowl then mix in your favourite flavour additions such as honey, mustard or spices.
  5. Add a pinch of salt and pepper, and always taste and adjust to your taste.
  6. Tip the leaves into the mixing bowl with the dressing and then gently turn them in the dressing with tongs or using your hands. Mix through any chopped or grated vegetables you are using.
  7. Tip salad into serving bowls and garnish with edible flowers, croutons and seeds (if any).

* The contents of this salad will naturally change with the seasons, depending on what is available to eat in the garden.

Recipe supplied by Maungawhau School (adapted from Shared Plate, Stephanie Alexander Kitchen Garden Foundation).

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