I've waited to thin the heads until they are big enough so I can use the thinnings in a salad rather than having to discard them like it do the beets (which I hate doing). And it has worked great. I get to eat it rather than compost it and that's always better :)
Tonight's salad was another creation of What do I have?
Here is what I had:
A beautiful bunch of baby romaine
Another bunch of arugula
A couple of baby beets that I roasted last week.
A tart green apple
A wedge of delicious, locally made blue cheese
Humble House, a local company that makes fabulous cheeses and different types of spreads.
And some fresh chives from my herb garden
And my favorite extra virgin olive oil
All these fresh ingredients came together beautifully.
I thinly sliced the apples and fanned them out on a serving plate.
Next I arranged the washed baby romaine and arugula. The greens were topped with a crumbling of blue cheese, the diced roasted beets, some snipped chives and I finished it with a drizzle of extra virgin olive oil and freshly grated black pepper.
I can't tell you how good this salad was! Yes, there are a lot of strong flavors here but they work very well together: the tangy blue cheese, the tart apple, the spicy arugula, the earthy beet, all brought together with the slightly peppery and tasty olive oil. My wonderful hubby loved it too :) Needless to say, this salad may become a summer staple at our house.