In summertime I spend many afternoons hunched over the roots and shoots in our small bed at the community garden. High in the Rockies, my garden enjoys only 60 days of growth between frosts, so I cherish every little bit I can coax from the cold, dark mountain soil. Such limited time leaves me with a persistent need to use every sprig, tiny root, sprout, and leaf that my garden can produce. Here I serve all the trimmings—beet greens and carrot tops, pea tendrils and flowers—in a simple salad that leaves nothing
wasted.
As you prepare this salad, keep in mind that carrot tops contain an alkaloid that can be potentially toxic when eaten in large quantities; small amounts, like the 2 tablespoons called for in this salad, aren’t typically
cause for concern—particularly if they’re from young plants.
SERVES 2 TO 4
INGREDIENTS
SALAD
- 2 cups chopped beet greens
- 2 cups chopped pea leaves
- 2 green onions, white and green parts, thinly sliced
- ¼ cup edible flowers, such as pansies, calendula, or rose
- 2 tablespoons chopped young carrot tops
- Coarse unrefined sea salt and freshly ground black pepper
VINAIGRETTE
- 1 shallot, minced
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh flat-leaf parsley
- Juice of 1 lemon
- ½ cup extra-virgin olive oil
INSTRUCTIONS
- To make the salad, toss together the beet greens, pea leaves, green onions, flowers, and carrot tops.
- Sprinkle generously with the salt and pepper.
- To make the dressing, in a separate bowl, whisk the shallot, chives, dill, and parsley with the lemon juice and olive oil.
- Drizzle the dressing over the salad, toss to coat, and serve.
