Super Salads

We're starting to get a few good sized salad greens. These are the greens I picked for last night's dinner.
The purple ones are the red giant mustards and the spiky ones are the Mizuna mustards. The speckled ones - though a little hard to see in the photo - are the forellenschluss, which have an delicate buttery taste contrasting nicely with the sharper mustards.

Since this isn't really enough for a full salad for two, I filled it out with some beautiful leaf lettuce from our local organic farmer's market. The giant verdurous head made me somewhat jealous - you could say I was green with envy! haha - but I must remember that the farmers have green houses and I don't.
I topped the salad with some spicy radish and mustard green sprouts and some local hothouse tomatoes that actually had some flavour. For sprouts, I just thin the radishes and mustards to prevent overcrowding and throw them into the mix. When tiny the sprouts are quite hot, more so than when full grown.

To go with the salad I made my famous (in our house) tuna melts, also with a few elements from the garden.














Here's the recipe:
-finely chopped onion
-finely chopped celery if you have (didn't this time)
-finely chopped radishes
-chives - from the garden
-dill, fennel and caraway fronds also from the garden
-a big spoonful of plain yogurt
-a little spoonful of dijon mustard
-fresh pepper
-sea salt
-can of tuna packed in water

Mix these all together than spread onto fresh bread. This time we had rosemary bread from the farmer's market, but usually I have homemade whole wheat or oatmeal. Bake at 375F for about 8 minutes.
Than put the slices of old cheddar cheese onto the open-face sandwiches. Bake for a couple more minutes, than turn the oven to grill and watch them carefully (500F) to really get the cheese nice and crispy but not burnt. Go turn off the fire alarm because about this point it always goes off needlessly.
Enjoy!