After a couple weeks back training, Born to Run inspired me to try a rambling Tarahumara run through Annadel. I thoroughly enjoyed myself in the crisp morning summer air, and of course I couldn't wait to eat directly after a slow 13 miles. My parents were out of town, and so I swung by the Farmer's Market to pick up some salad mix from the Laguna Farm stand. My composed salad plate ensued...
Laguna Farm salad mix is my absolute favorite salad mix because its freshness, variety, and crunch stands out even in Northern California. I made my favorite dressing - a mustard vinaigrette with shallots that pickle tenderly in the champagne wine vinegar (and of course, I added Meyer lemon juice). I added Laguna farm radishes - so spicy and crunchy! - as well as roasted pumpkin seeds to the green salad. The salad component I especially relish is avocado - the dressing coats the slices to form a creamy, tangy bite that melts in your mouth. I parboiled the beans - picked freshly from my dad's garden - "sweet" and "crunchy" don't do them or Laguna Farm's carrots justice. Once again, the French fry factor.. I could, and do, eat these two seasonal favorites every day. Finally, I soft boiled two eggs from our chickens. I like to put the eggs in cold water on the stove, and bring the water to a boil. Once the water reaches a rolling boil, I turn off the heat and let the eggs sit for two minutes. They are so fresh you have to scoop the innards out of the shell, you can't even peel the shell directly off the whites. The yolks taste so good, and are incredibly healthy - I like to break the eggs over the salad and let the yolks drip onto the greens.
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