garden salad with herbed vinaigrette

lunch project for green media

garden salad with herbed vinaigrette

1. from a garden, a farmer's market, or a grocery store, select some greens for a salad. remember: the more diverse your ingredients, the more delicious your salad. for this salad, i harvested a selection of mixed mesclun lettuce, arugula, and (for the vinaigrette) some fresh herbs.




2. wash and rinse greens and herbs and set aside.


3. get your ingredients for the herbed vinaigrette ready. this includes: red wine vinegar, dijon mustard, olive oil, salt, pepper, garlic, a shallot, and fresh herbs.


4. in a small bowl, put 1 tablespoon red wine vinegar. add 1-2 pinches of salt and whisk. add 2-3 shakes of ground black pepper. whisk.

5. add 2 cloves minced garlic and/or 1 diced shallot.

6. whisk in 1-2 teaspoons of dijon mustard.

7. whisk in, a tablespoon at a time, 3-4 tablespoons of olive oil.


8. optional but highly recommended - add 1-2 tablespoons coarsely chopped fresh herbs. depending on season and access, consider using any or all of the following: basil, marjoram, oregano, parsely, savory, tarragon, and thyme. whisk.

9. place the herbed vinaigrette at the bottom of a large bowl. place the lettuce greens over the vinaigrette. place anything else - diced avocado, chopped hard boiled egg, walnuts, you name it - over the greens and mix your salad.


10. if possible, eat your salad outside with others.


11. when making the vinaigrette, consider doubling or tripling the recipe - sealed in a jar and placed in the fridge, the vinaigrette can dress a week's worth of salads.

lunch project assignment

lunch project assignment for green media


1. research and prepare a delicious meal for lunch for this friday's class.

2. your meal must include at least one ingredient from USF's organic garden. as we discussed last friday in the garden, seasonal veggies ready for picking include arugula, lettuce greens on the south side of the garden, chard and green onions in the middle of the garden, and beets and beet greens towards the north side of the garden. you are also welcome to use the herbs located in the herb spiral. because the veggies "sold" at thursday's campus farmstand come directly from USF's garden, you are welcome to get your veggies and ingredients there.

3. prepare your delicious meal individually or as a group. pack as much soul as possible into your delicious meal.

4. bring your delicious meal to class on friday (april 16). also bring some kind of serving utensil. share your meal with others. also bring to class your favorite bowl (or plate) and fork (or spoon) so that you can sample other people's meals.

5. make a recipe for your delicious meal and share it online via the platform of your choice. regardless of your platform, your recipe must: a) use multimedia; b) be publicly accessible; and c) allow user comments. your recipes are due no later than sunday at midnight.

6. once finished, tweet your recipe.