Name: End of Summer Salad
Yield: 2
Ingredients: 3 ½ cups micro arugula; 1 cup blackberries (ripe and sweet!); 2 tbsp pine nuts; 1 ear red corn, cut off the cob; ½ bunch white asparagus; 2 tbsp extra virgin olive oil; 1 tbsp red wine vinegar; 1 clove of garlic pressed; 2 tbsp chopped caper berries (stems removed); 1 ½ tbsp mint, finely chopped; sea salt; black pepper

AuthorSuperSprout.FarmCategoryRecipes

Yields2 Servings

3 ½ cups micro arugula

1 cup blackberries (ripe and sweet!)

2 tbsp pine nuts

1 ear red corn, cut off the cob

½ bunch white asparagus

2 tbsp extra virgin olive oil

1 tbsp red wine vinegar

1 clove of garlic pressed

2 tbsp chopped caper berries (stems removed)

1 ½ tbsp mint, finely chopped

sea salt

black pepper

– Rinse and dry microgreens. Set aside.

– In a small mixing bowl combine olive oil, red wine vinegar, mint, garlic, chopped caper berries and a pinch of salt. Place in refrigerator until ready to serve.

– Trim ends off of asparagus (I trimmed a good 1 1/2- 2 inches off of mine to get to the softest part). Lightly coat spears with olive oil and cook on medium heat over a grill pan or on your grill until seared to your preference. Sprinkle lightly with sea salt and pepper. Cut into 1/2 inch pieces.

– Assemble the salad by combining microgreens, corn, asparagus, blackberries and pine nuts in a large bowl. Add salad dressing (recipe makes enough for some leftovers, depending on preference). Toss well and serve immediately!

– Enjoy!

Ingredients