Red, White, and Blue Salad

As Americans come together to memorialize the founding of the United States, I would like to memorialize this salad that I made to pair with grilled duck breasts – so I don’t forget how well this combination turned out, and because the timing is perfect for coordinating fresh ingredients with festive holiday colors. I only used what I had on hand, which included red: radishes, red romaine, and red mustard, white: mozzarella cheese, and blue: wild blueberries.



It’s my first time growing radishes (which can be sowed directly in the ground), and I can’t believe how fast they grow! I’m really glad I decided to plant them, because they’re so productive, delicious, and a little different. I got to enjoy the micro greens first, and have been harvesting good sized radishes for a couple of weeks now. I planted them together with beets as was recommended on the seed packet. After I pick all the radishes, I will harvest some micro beet tops, and then the beets will have room to grow. I might try to find space to sow another row of radishes because we just love the spicy kick. I bought one packet of each Early Scarlet Globe Radish and Detroit Dark Red Beet at my local grocery store. They really do a great job of carrying seeds that are adapted to the area and I’m thankful for that.

img_9403Yesterday I thinned out my lettuce rows, so I had a pile of baby lettuce washed and ready. My Grand Rapids Lettuce seeds also came from the grocery store, and Super Red Romaine and Red Giant Mustard I got from MIgardener. Starting with radishes and mustard greens, I wasn’t quite sure where to go next.


I wanted to use mozzarella (that I had opened for grilled pizza the night prior), so I drew some inspiration from Martha. Her recipe called for Scallions, but I used Chives instead. I chopped up a whole bunch and let them steep in olive oil while I waited for the duck breasts to grill. I added just a dash of both apple cider and balsamic vinegar to my dressing, along with flaky salt and fresh ground pepper. At this point I felt like I was onto something special. I threw some fresh Basil leaves into the salad too, because I figured it couldn’t hurt.


Duck is often served with a fruit reduction sauce, so I knew that huckleberries (as they are called here) would be a perfect compliment to our protein. Although the wild blueberries are in season, unfortunately they were pretty sparse and dried out yesterday due to the recent heat wave. Luckily, in the freezer I had a jar of berries that I picked last year. Did you know that berries are the easiest thing to freeze? You really don’t have to do anything but wash them, put them in a jar or plastic bag, and stick them in the freezer. They took almost no time to thaw out because they’re so tiny, and they tasted amazing.

  • Radishes
  • Mozzarella cheese
  • Wild blueberries
  • Baby lettuce
  • Mustard greens
  • Basil
  • Chives
  • Olive oil
  • Vinegar
  • Salt
  • Pepper

As soon as I tasted my meal, I felt it must be remembered. The sweetness of the mozzarella and the berries held up to the spiciness of the radishes and mustard greens. The fresh flavor of chives and baby greens was just the right accompaniment to the rich, perfectly grilled duck.

A magical summer storm rolled through around 11 pm and lightly re-hydrated and, more importantly, cooled off the garden. The plants grew a tremendous amount with all the sun we got, but the watering regimen was a lot for me to keep up with.

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