Mix Your Own Salad (Juneteenth Recipe)

Presented by: Tiny spoon chef

This recipe is in celebration of Ms. Edna Lewis originally from Freetown, VA. This community was founded by her grandparents and other freed slaves. At 16 years of age she moved to NYC, where she gained notoriety as the chef at Cafe Nicholson. In 1976, she published A Taste of Country Cooking, which tells the story of a year in Freetown and the ways her family raised and prepared their food. Today’s recipe is inspired by a late spring dinner menu from that book.

Yields 4 servings

INGREDIENTS

• Butterhead lettuce

• Turnips (with greens)

• Strawberries

• Borage

• Calendula

• Chive

• Mint

• Chickpeas (or cannellini), 15 oz can

• Sorrel

• Lemon Balm

• 4 eggs

• Vinegar (apple cider, rice, or red wine preferred), 1/4 cup

• Olive oil, 1/4 cup

• Sugar, 2 tsp

• Salt, 1/4 tsp

• Garlic

• Oregano

• Black pepper

INSTRUCTIONS

1. Prepare vegetables

2. Prepare proteins

3. Mix dressing

4. Combine and enjoy!