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Tergistan Summer Salad

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Tergistan Summer Salad with Edible Flowers

By Max Eternity

2014-06-26 19.15.52

There is this little known oasis nestled in the foggy hills of San Francisco, called Tergistan.  Well, officially it’s not a neighborhood or township, but it is a real place spanning several plots of land near Billy Goat Hill; sitting just above Noe Valley.  And from the garden of Tergistan’s home base, located on Laidley Street, comes a super scrumptious salad exploding with vibrant colors and textures.

Buck and Judy Tergis are the husband and wife team, and the elders, of Tergistan.  They have 4 adult children—all of whom are expert musicians—and the resident filmmaker and garden keeper of Tergistan is Luke Griswold-Tergis.  Luke is the nephew of Buck and Judy, and the name Tergistan is also attributed to Luke, who as well, tells a rather curious and intriguing story of his life, and about a film, in a TED talk found here.

Although the ingredients for the Tergistan Summer Salad with Edible Flowers came from the Tergis garden, most local produce 2014-06-26 19.15.23growers should offer the same or similar finds.

It’s quite simple…here goes.

For the dressing, you can use a store bought dressing.  Just make sure that it’s low in sugar and is made with high quality oils, which means no trans fats.  Or you can make a deliciously simple vinaigrette using this recipe:

3 tablespoons olive oil
2 tablespoons of balsamic vinegar
1 teaspoon of dried mixed herbs
1 teaspoon of finely minced garlic
1 teaspoon of finely minced onion
A pinch of brown sugar
A pinch of black pepper
A pinch of sea salt

- Vigorously whisk all ingredients together, and enjoy!

2014-06-26 19.15.32

For the salad, you will need:

1 large bowl of loose leaf lettuces
1 cup of ripened grapes
½ cup of bing cherries or ripe plums
½ cup of walnuts and/or almonds
¼ cup of parmesan cheese [shaved or shredded]
A dozen edible flowers

-2014-06-26 19.15.57 Using your hands, gently tear the lettuces into bite-size pieces and place on 4 plates or a large serving dish.  Cut the grapes and cherries in half and sprinkle on top of the lettuces.  Spread the nuts evenly across the salad.  Thereafter, preferably if you have a block of parmesan cheese, shave or shred generously across the salad with a vegetable peeler or microplane.  Then, decorate on top with edible flowers.  The salad dressing can be drizzled on top just before serving.

This is a wonderful way to kick off healthy summer eating.  So, here’s to Tergistan, and to beauty and bounty of gardens all around the world.


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