Photo: Richard Majchrzak/Studio D
"Start with fresh local, organic greens," says Bark. "I love heirloom lettuces, wild arugula, and fennel." Then shave raw beets into the greens and add fresh local berries or small ground cherries, avocado, and crunchy stuff like fresh cucumber. Dress with olive oil, apple cider vinegar, Dijon mustard, and garlic pureed together in a blender until creamy. Top with walnuts or sunflower seeds or both.
Published on June 18, 2012
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