We’re deep into salad season. There is nothing better than picking fresh vegetables right from the garden, making a quick vinaigrette and tossing together a salad. We’ve made dressing with kids as young as 2, who got great joy from picking the oregano, squeezing the lemons, measuring out the other ingredients, and giving everything a good shake in a jar (which you can do instead of the whisking suggested below).
Salad dressing is so easily adapted based on your tastes and the dish you’re making, so we hope you’ll give making it a try at home. There is still time for your child to join us in the garden this summer for more harvesting, cooking, and eating.
Broccoli Head Chefs (9-12 year olds)
Pickle Party – Wednesday, August 7th, 2019, 2:30-4:30pm
Celery Sous Chefs (5-8 year olds)
Garden Scavenger Hunt – Thursday, August 1st, 2019, 2:30-3:30
Garden Scavenger Hunt – Tuesday, August 13th, 2019, 2:30-3:30
Lemon Oregano Dressing
- ¼ cup fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon minced fresh oregano
- ¼ teaspoon salt
- A few grinds of fresh black pepper
- ¼ cup olive oil
In a small bowl whisk together all ingredients except the olive oil. While whisking, slowly add in the olive oil. Taste and adjust seasoning.
Read the rest of the July Sprout here!