Brisk nights and a fair share of frost has not kept our garden from cranking out some of the best salad of the year. Speckled bib, buttercrunch, bronze arrowhead, Amish deer tongue, forellenschuss, green oakleaf, Rouge d'Hiver, arugula, cilantro, mustard greens, flat leaf Italian parsley, endive, Russian kale, collards. . . what else am I forgetting?
Anyway, the cool weather has sweetened and crisped the gorgeous array of leaves, and provided us with highly satisfying salad all season long.
I like to keep a jar of homemade grainy mustard vinaigrette handy at all times, sweetened with just a touch of local honey. Roasted sesame seeds are a nice addition as well. Other than that, the flavor of fall is fully present without any doctoring up. In fact, a drizzle of olive oil and a sprinkle of sea salt is one of my favorite ways to dress a bowlful of garden greens.