The Dufferin Grove Spring Is Definitely Here Entrée Salad!
1 head lettuce
1 bunch cilantro
Half a bag flowering mizuna
1 leaf kale
Half a bag seedling mix with petals
2 green onion
Half of 1 yellow onion
A handful of your favourite seeds
Feta or Providence cheese
3 teaspoons miso
2 teaspoons honey (I used Bees Universe’s Bee Pollen honey for extra flavour)
Butter or oil for frying
Salt (We do have lovely salt from our vendors which I recommend you try, but plain ol’ salt is just fine for this recipe!)
Thinly slice yellow onion and caramelize with some butter or oil. Use your warm and flavourful pan to toast up your seeds. I used pumpkin and sunflower. Add a generous pinch of salt and set aside to cool.
Wash and chop all your greens. Smaller pieces means more variety of greens in each bite so I even gave the mizuna a few chops. I also finely chopped the kale so its natural toughness wouldn’t be fighting the lightness of the other greens.
Super thinly slice up your cheese rather than crumbing so no scrumptious crumbs are lost to the bottom of the bowl.
Toss everything together in a large bowl and drizzle your miso and honey on top. There’s so much flavour here you don’t need a lot of dressing. You can stir a bit of cold water into your honey and miso for better coverage or you like. Taste for sweetness and saltiness