Notes from the garden

This salad is simple. Funny thing is that it's a step-up from my usual salad that is dressed even more simply with a drizzle of olive oil and squeeze of lemon. But, I think making dressing is an essential life skill. Made by hand, it contains only good ingredients and tastes WAY better than store-bought. And this easy vinaigrette with just-picked greens serves to remind me of what Michael Pollan says: "Cooking matters." It does matter. It matters not because it should look a certain way or needs to be fancy all the time. It matters because in its most simple form, it is a quiet celebration of the garden, our health, and our connectedness. 

Garden greens with French vinaigrette
serves 4

4 generous handfuls of greens
2 TBS red wine vinegar
1 tsp Dijon mustard
1 garlic clove, peeled and roughly chopped
sea salt
6 TBS extra virgin olive oil
1 TBS parsley, chopped (optional)

Wash and spin greens. For dressing, mash garlic into a paste in a mortar with a good pinch of salt. When smooth, mix in Dijon and then whisk in vinegar. Slowly drizzle in olive oil as you continue whisking. Taste for seasoning. Add parsley, if using. Toss with greens and serve.