Pictured above is a leafy green salad from my garden; that is, everything pictured was grown in my garden from seed. There is a few leaves of lettuce, spinach, bok choy and kale, as well as a radish, which I sliced. I also included the greens of the radish into the salad. For herbs, I added a few leaves of basil and cilantro. These greens were just what was available in my garden today.
For the dressing, I mixed 1 teaspoon each of rice vinegar, soy sauce and sesame oil.
I added a fried egg, which I sprinkled lightly with sea salt, to make the salad more substantial.
For garnish I sprinkled sesame seeds.
It was a great spring lunch!
Chowcipes 