First Spring Salad

Some Mizuna Mustard, a Brassica, and a Scallion

We scored some local beef Chuck Eye Steaks yesterday, and decided it was steak and salad time. Our token veg was Crowder peas, unfortunately made from dried ones, as we have eaten our way almost completely though our freezer. Good thing the official opening of the Festhalle Farmer’s Market is next weekend.

But we had homegrown fresh greens for the salad. As Neil Young rightly said. “Homegrown is the way it should be.” We topped the salad with my Half A Remoulade sauce, a go to around here. Half A means half a**ed.

Ingredients

Mayonnaise

Ketchup

Lemon Juice (we use Meyer Lemon Juice)

Salt

Dill Pickle, finely chopped

Capers, finely chopped

1 Scallion

Tabasco Sauce

We use this on everything from Salads to Po-Boys. Add some extra hot sauce for the Po-boys. Proportions for this sauce are between you and your conscience.

And now for some gratuitous spring blooming shrub pictures.

Halesia diptera magniflora
Rhododendron canascens

Author: southernfusionfood

Writer, Woodworker, and Happy Eater

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