Lucia’s Farm Stand Summer Salad

Start by prepping your ingredients. Because it’s the quality of these ingredients that will make this salad special, we recommend tasting the carrot, tomato, and orange to be sure they’re as good as you want them to be.

Shave the carrot using a peeler of any kind. Cut the heirloom tomato into manageable wedges.

Peel and segment the blood orange (or substitute any orange you prefer). To segment an orange: cut the peel off the whole orange with a sharp knife, making to sure get all the bitter white pith. Then hold the orange over a bowl and slice out the segments from between the membranes. Do it over a bowl so you capture the delicious juice. You can reserve that for another use.

If you’re using the mint more as a garnish, as in the photo, just be sure it’s washed. If you’re adding it for flavor, you can chiffonade it.

To assemble the salad, drizzle a small amount of the dressing in your serving bowl. Add the lettuce leaves and toss gently to evenly distribute the dressing. (Pro Tip: The best salad tossers are your hands!) Start with less than you think because you can always add more! Add as much as you like.

Then add the shaved carrot curls artfully, along with the orange segments, tomato wedges and add the burrata in dollops.

Finish by sprinkling with the flower petals and chiffonade of mint, if you’re doing that. Serve immediately!