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Farmer’s Market Salad

farmers market salad

 8 oz Little Leaf Farms Baby Crispy Green Leaf
 ½ of a small fennel bulb sliced thin
 ¼ c radish, thinly sliced
 1 medium golden beet, sliced thin
 1 medium red beet, peeled and cut into thin matchsticks
 1 large carrot, peeled and shaved thin
 ½ cup cherry tomatoes, sliced in half
 sourdough croutons
 Edible flowers, carefully washed & dried
Sourdough Croutons
 4 slices of sourdough bread, cut into ½’ cubes
 1 tbsp olive oil
 1 tsp garlic powder
 Fresh ground pepper
 Pinch of Sea Salt
White Balsamic Vinaigrette
 ¼ cup extra virgin olive oil
 1 tbsp honey
 2 tbsp white balsamic vinegar
 1 tbsp minced garlic
 2 tbsp fresh parsley, chopped
 Salt and pepper to tast
Sourdough Croutons

Coat cubes of bread with oil and garlic powder in a mixing bowl. Crack some fresh ground pepper and toss with a pinch of salt.


Heat a large skillet on medium heat, spread the cubes in an even layer and shake the pan every so often for an even toast. Once golden, let cool and set aside.

Make the Vinaigrette

Whisk all the ingredients together until combined. Add a pinch of salt and fresh ground pepper to taste. If you are in a rush, throw all of the ingredients in a glass jar and shake until emulsified.

Assemble the Salad

Fill a large serving bowl with baby crispy green leaf lettuce. One by one, layer the fennel, beets, radish, carrot, cherry tomatoes, and croutons.


Drizzle with a little vinaigrette and toss with salad tongs, or two large spoons.


Garnish with edible flowers and serve with extra dressing on the side.

Nutrition Facts

Serving Size 4