This recipe has been tailored to accompany the Edible Learning Lab Teaching Kitchen collection of lessons. The simplified instructions make it an ideal recipe for young students. It is intended to accompany the lesson, Rip It.
I’m pretty lucky here in the southwest because my growing season for fresh, tasty greens is year-round. For many, though, fresh garden greens are something limited to late Spring or early Summer and you have to take advantage of them while you have them. In the Edible Learning Lab we grow most of our greens in the hydroponics towers so our students get to enjoy an amazing variety greens all the time.
There’s definitely an art to bringing together a good mixed green salad. It’s not as simple as just dumping some random stuff in a bowl. The components that make a salad work are just like any other recipe: Flavor, texture, color. A salad of nothing but chunks of kale would be treated much differently than, say, an arugula salad. Mixing the greens gives you a chance to create something balanced and beautiful that doesn’t need much else to make it great.
Let your students practice bringing flavors and textures together that they enjoy. Have them taste each component before adding it to the salad. Maybe challenge them to add some things they may not like and show them how to balance it with something else. They may start discovering combinations that blow their minds!