I picked up some unusual ingredients from the Farmers Market that I made into a special salad. The flavors and textures are pretty darn amazing together. Finding Glacier Lettuce is pretty difficult but if you happen to come across it you might want to pick it up because it’s special. The recipe makes slightly more dressing than you actually need so save the leftover for you next few salads.

Ingredients for about four servings

1 container glacier lettuce

1 15.8 can reduced sodium great white northern beans – rinsed very well

1/4 cup purple basil – packed – rough chopped

3 purple cabbage leaves – cut in manageable pieces

1/2 smal fennel bulb – cored and shaved

2 Tablespoon fennel fronds

1/8 sweet onion shaved

1/2 watermelon radish – sliced thin

2 cups watermelon – cubed

1 purple carrot peeled – sliced thin

1 lemon – just the fresh squeezed juice

1 tangerine – the zest and the fresh squeezed juice

1 clove garlic – ground to a paste

1/4 cup extra virgin olive oil

1/4 cup apple cider vinegar

1 Tablespoon sugar

1 teaspoon kosher salt or sea salt

1/2 teaspoon black pepper

1/4 teaspoon Aleppo pepper

Directions

In a large bowl combine the glacier lettuce, beans, basil, cabbage, fennel and fronds, onion, watermelon radish, purple carrot and watermelon.

In a small bowl mix together all the remaining ingredients.

Dress the salad when your ready to eat it.

This one is a Forking Good Salad!