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Hollygrove’s Salad Sandwich (bahn mi pho)

2 part sandwich making

 

1 loaf French bread warm (remember this is the frame of the vehicle for earthly delights)

 

Pickled Cucumbers

2 cucumbers sliced

1 bunch green onion chopped

1/2 bunch dill finely chopped (stems removed)

1/2 bunch cilantro finely chopped

1 1/4 cups apple cider vinegar

2 tsp sugar

3 cups water

Salt & Pepper to taste

 

In a medium bowl add cucumber, green onions, dill, cilantro, sugar, and salt & pepper. Fold ingredients together.

Slowly add apple cider vinegar and then add water.

The mixture should sit for at least 15 minutes and can last up to a month in the fridge.

This will be strained (as needed) and served on the sandwich as your pickled toppings.

 

 

Winter Radish & Egg Salad

* I know what you are thinking here, Eww. . . !

Truth is that both radishes & eggs stand up nicely next to each other.

 

2 lbs radishes thinly sliced

6 eggs (Justin Pitts’ from lagniappe table) boiled, shelled, and chopped

1/2 bunch dill finely chopped (stems removed)

1 tbsp ground mustard

3 tbsp apple cider vinegar

8 oz low fat sour cream

2 tbsp mayo

salt & pepper to taste.

 

Have a medium bowl close by to throw all the ingredients into.

Thinly slice radishes; throw in the bowl.

Add dill, ground mustard, apple cider vinegar, salt, & pepper.

Boil eggs, allow to cool, peel and chop. (boiling while you are chopping everything).

Add boil eggs to radish mixture.

Add sour cream, mayo, salt & pepper to taste combine well.

Refrigerate at least 1 hour.

 

Once your pickled cucumber & eggs have sat 1 hour. Slightly warm French Bread.

Smear a thin layer of butter, scoop Winter Radish & Egg salad onto loaf.  Strain cucumbers as needed for topping. Layer arugula, mizuna, top with sprouts.

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