Last Thursday, before I stopped at the little country church, I paid a visit to the farmer’s market in the small town where I work. I’ve seen many beautiful farmer’s market shots around the internet- bright and sunny, with rows and rows of vibrant, colorful food. The reality for us Oregonians is that farmer’s market day usually includes a heavy dose of raindrops. And, until the end of June, most of the booths sport a great amount of green items with the word “Spring” in front of them. Despite getting thoroughly soaked, I still managed to try some of the most fantastically sweet strawberries I’ve ever tasted, found a fragrant wild bouquet for my kitchen and filled my basket with all sorts of local goodies.
After I’d arrived home and eaten my fill of those delicious scones, I laid out my finds from the market on the kitchen counter. Seeing all the colors laid out together I instantly knew what to make. Combined with the week’s CSA loot, I had the perfect ingredients for Taylor’s very favorite salad.
Using the kohlrabi, broccoli, snap peas and radishes from our CSA, combined with the heirloom carrots and spring onions from the market, I knew I was well on my way to freshening up this “church lady” salad. The original recipe for this salad comes from a cookbook filled with recipes from generations of domestic goddesses who attended the small, rural church Taylor grew up in. It’s absolutely charming and is one of my most treasured items from when we got married. Filled with sinful comfort food recipes, it’s been a great source of inspiration for putting a clean healthy spin on things.
The original recipe for Broccoli Salad calls for mayonnaise, sugar and red wine vinegar. I subbed in greek yogurt, honey and raw apple cider vinegar. I swapped out the dried golden raisins for some fresh apple slices and added in a few additional veggies, like kohlrabi, to beef up the broccoli a bit. Despite the fact that Taylor said it tasted too healthy, we both really enjoyed this new spin on an old favorite.
- 1 head broccoli (broccolini style), chopped
- 2 bulbs kohlrabi, julienned
- 1 bunch small carrots, julienned
- 1 bunch radishes, slice thin
- 1 pint snap peas, sliced
- 1 red onion, small dice
- 6-8 slices of bacon, lardons
- 1/2 cup smoked cheddar, grated
- 1/8 cup pumpkin seeds
- 1/2 apple, thinly sliced
- 6 oz plain greek yogurt
- 2 Tbsp raw apple cider vinegar
- 1/3 cup raw honey
- 1 tsp olive oil
- 1 Tbsp parsley, chopped
- 1 Tbsp chives, chopped
- generous amount of sea salt
- pepper to taste
- Render bacon on medium heat. Drain & chop into lardons.
- Clean & chop broccoli. Peel & julienne carrots & kohlrabi. Slice radishes thin, slice up snap pea pods, dice red onion and thinly slice apples.
- Mix veggies with bacon, grated cheddar and pumpkin seeds.
- In a separate bowl, mix yogurt, chopped herbs, vinegar, oil, honey and s&p.
- Pour over veggies, mix well & adjust seasoning.
*A Japanese mandoline comes in super handy when prepping all these fresh veggies!