This week’s salad of the week is the always fresh, always delicious, farm salad. The best thing about farm salads is there are absolutely no rules. Farm Salads are made from anything growing, in season, or on hand at the time. Basically, if you can grow it, and it’s edible, you have a farm salad. Just wash, chop, and eat!
Because I live on a working sustainable farm a few things I always have on hand are eggs, thanks to my ladies, corn, onion, and carrots.
Boil the eggs: To make the perfect hard-boiled egg do not over, or under, cook the egg. It’s really that simple! I fill a pan with about 2 inches of water. Carefully place the eggs in a single layer in the pan. Cover with more water, to cover the eggs, if needed. On high heat start boiling the water.
As soon as I see the first bubble of heat I start the countdown. In exactly 10 minutes remove the eggs from the hot water and set in a sink of cold water, or run under cold water for 15 minutes.
Some recipes will call for salt and vinegar to be added to the water. I do not find I need that. If you are gentle with the eggs and do not overcook them, you should not have egg white bursting out of a cracked shell.
Add Romaine lettuce to a salad bowl. Top with sliced carrots, diced onion, diced avocado, quartered tomatoes, corn, and shredded cheddar and Monterey jack cheeses. Salt and pepper, to taste. Serve with your favorite dressing.