Recently we came home from the local Farmer's Market (which had been one of the best ever) with a huge canvas bag loaded up with amazingly robust and beautiful food. Salad was what we wanted for lunch—something unique—but what? The star ingredients for making our memorable salad were right at hand: endive, red cabbage, leeks, lingonberries, and yacon root. I got to work immediately!

Enjoy this salad with sprouted quinoa, or with sprouted, steamed lentils for a great transition meal.

Ingredients:
Makes 2 side salads
1 cup endive, finely sliced
1 cup red cabbage, finely grated
3 tablespoons lingonberries (substitute with currants)
4 tablespoons leeks, finely sliced and separated
1/4 cup yacon root, thinly sliced
Garnish: 3 tablespoons walnuts
Serve with our Honey Mustard Dressing

This salad was created on the spot, and Rex commented later that it would never be duplicated exactly in the same way again, due to the subtle variations found in fresh foods, and the slight differences in the amounts of ingredients used during preparation. It had become a unique gift of that moment, and this added to our sense of appreciation.

Here's how it happened: First I grated some red cabbage using a mandoline to get super thin slices. Next came the endive which I sliced with our ceramic knife. As I looked at the cabbage and endive lying side by side on the cutting board, their colors jumped out at me—they were electric, and I almost ran to get the camera! There was also a feeling of magic in the air, a sensation that comes when new ideas are coming through.

The leeks were sliced next and their small tight rings and white-green color brought new shapes, colors, and flavor. I then remembered what Susan Corning of Synergy Farm had told us at the farmers market that day about lingonberries—that they were wonderful to put into salads. I knew that they'd bring zest and vibrant bursts of color, so laid a handful on top of the other ingredients as if I were creating a painting. The brilliant red berries glowed against the rich purple hue of the cabbage like a blazing sunset, and set off the green endive, evoking a holiday effect. The final touch was made by slicing some earthy-sweet yacon root, and arranging the pieces off to one side.

It came to me that I could adopt a technique of creating meals on the cutting board as I chopped and sliced. Assembling foods side by side gave me a new way of seeing the textures, colors, and shapes. And as I took bites of the various ingredients as I worked, I could imagine how everything would combine when the salad was in the bowl, ready to be served.

I chose to use a sweet dressing to balance out the bitter endive and the tangy lingonberries. It was the perfect choice. The result was an energizing, mind-opening salad—a small work of art, ready to be savored and enjoyed!