This weeks farm shares feature our greenhouse lettuce and fresh thyme. We are growing so many varieties but my favourte is the magenta. Majenta lettuce packs a crunch with tinged red leaves and a green heart. We enjoyed this delicious spring lettuce in our salt. I topped with with a mixture of quinoa, cucumber, tomato, onion and fresh parsley with a 7 minute soft boil egg and a drizzle of fresh Thyme Lemon Vinaigrette. A fresh and hearty Spring salad that’s absolutely delicious.

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Spring Majenta Lettuce and Quinoa Salad with A Fresh Thyme Lemon Vinaigrette

Total Time45 minutes mins

Course: Salad

Materials

• 4 cup quinoa cooked
• 1 English cucumber diced
• 1 medium tomato diced
• 1/2 medium sweet onion diced
• 1 cup flat leaf parsley finely chopped
• 4 large Magenta lettuce leaves
• 4 – 7 minute boiled large eggs halved

Fresh Thyme Lemon Vinaigrette

• 1/3 cup + 2 tbsp extra-virgin olive oil
• juice of half a large lemon
• 1 tsp grainy dijon mustard
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp fresh ground pepper

Instructions

• To make vinaigrette, whisk all ingredients in a medium bowl until creamy.
• On a large platter, lay the magenta leaves to cover the platter. In a large bowl, mix together, quinoa, cucumber, tomato, onion and parsley. Spread evenly over lettuce. Top with halved eggs and drizzle with vinaigrette.