Harvest Chopped Salad

Harvest Chopped Salad with Carrots and GingerWe call for any vegetable that is harvested to today (not lettuce)as staple for this salad. If we use kale, we lightly blanch it and then shred it very thin.Sometimes we use a ginger dressing, or shallot dressing, depending on our mood.In October, I use cooked squash and corn kernels!I promise whatever dressing you choose, make enough for the  week to save for your next meals1 Fennel bulb sliced Paper thin,2 Shredded Carrots1 English Cucumber sliced thin and cut into strips½ red onionCelery sliced paper thinHandful of Steamed Sugar SnapsWatercress chopped smallRadishes sliced or shredded (daikon is best for cleansing)Radicchio sliced thinbok choy sliced thinWe use whatever herbs are super fresh½ cup of parsley minced½ cup of cilantroor ½ cup of dillor ⅛ cup of tarragonPlace all the ingredients in a bowl and sprinkle generously with salad dressing and serve.We do not normally serve this with lettuce, but it could be a lettuce topper.Carrot and Ginger dressing2 shallots, chopped2 carrots- keep the skin on cut into 4 pieces for each carrot¼ cup ginger¼ cup rice wine vinegar1 tablespoon fermented miso2 tablespoons toasted sesame oil½ cup walnut or avocado oil½ cup waterPu all the ingredients in a blender and puree until smooth.