For Julia Sherman’s salad garden project installed now at the Getty, thousands of heirloom plants were planted in nine raised beds in the museum’s sculpture garden.
Angeleno artist Michael Parker joined Sherman to taste each leaf in the garden to decide which plants would work their way into a single salad.
Parker used pretty juicers he made of porcelain to whisk together a dressing of Meyer lemon juice, olive oil, salt and pepper.
Tender microgreen popcorn shoots were one of 50 heirloom varieties in the garden that made the cut for the final Parker-Sherman salad.
So did pansy blossoms.
After everything was tasted, the salad included mizuna and flashy butter gem and red ruffles lettuces, chicory, basil and garlic chives, pansy and marigold blossoms along with purple salvia to give the salad more color. An errant ladybug was plucked out before the salad was dressed and tossed in a giant purple iridescent porcelain bowl made by Parker.
For more on Sherman’s salad garden project, check out my post for NPR’s The Salt blog.