The Veg

Choose at least one, or as many as you want:

Greens:

• Use tender lettuce leaves and greens, like spinach, Bibb or little gem for delicate salads.
• Spicy or bitter greens, like arugula, dandelion greens, or chicory for bossy vinaigrettes.
• Sturdy greens, like thinly sliced kale, for marinated and massaged salads.

Raw: Use a vegetable peeler to make fibrous veggies more palatable. 

• For crunchy vegetables, like kohlrabi, chop them into bite-size pieces and add them.
• For usually-cooked vegetables like beets and squash, slice thinly or grate them.

Pickled: A bit of fermented veg adds flavour in a big way.