Microgreen salad with orange champagne vinegar and shaved Piave cheese

June 15, 2:29 AMPhiladelphia Home Gardening ExaminerMelissa Miles

Previous Next

Comment Print Email RSS Subscribe

Subscribe

Get alerts when there is a new article from the Philadelphia Home Gardening Examiner. Read Examiner.com's terms of use.

Email Address   Include other special offers from Examiner.com Terms of Use

Kale and beet microgreens                                   Photo credit:  ilovemypit flikr

In another article I detailed a method for growing microgreens - the versatile and nutritious greens that are obtained after seeds have sprouted, but before they have grown into 'baby greens'.  Microgreens can be grown from  a variety of seeds, including:  mustard, radish, arugula, red cabbage, cress, chard, other vegetables, herbs or edible flowers. As they require little space (as the name implies) they are a perfect 'crop' choice for those living in urban spaces, or apartments/condominiums where growing an actual garden is not a possibility. Microgreens are delicious when eaten raw, and work very well in salads, on sandwiches or as an appealing garnish.

One of my favorite ways to use microgreens is in this delicious salad:

Microgreen salad with orange champagne vinegar and shaved Piave cheese

Serves 4 -6

Ingredients:

8 oz. microgreen(s) of choice (I like kale and beet microgreens in this recipe)

orange Muscat champagne vinegar

a handful of grape tomatoes

Piave cheese (substitute any dry, full-bodied cheese)

salt and pepper (to taste)

1. combine greens and grape tomatoes
2. shave cheese over greens
3. add a splash of vinegar
4. Add salt and pepper, to taste

Enjoy!