Redemption Salad

Lately, I’ve been inflicting injurious harm to salads within my reach. Or, as Rich put it when he saw the mess on my plate at his brother’s wedding two weeks ago, “What did you do to your salad?” I looked down at my plate. The dressing was more of a lake on my little dish.  A grape tomato floated in the liquid like a buoy. A piece of lettuce, like a water-bogged piece of driftwood, was sinking nearby. “I don’t know,” I replied, stymied. The following week, at a friend’s bridal shower, a similar fate happened to my salad there as well. I’ve tried to understand what went wrong; my guess is one shouldn’t apply salad dressing with a ladle. Or, I shouldn’t use a ladle, at least.

This week was the start of Ward’s Berry Farm choose-your-own-CSA-box through my office. It couldn’t be simpler: I was given the option of ordering upfront for the entire season or going week-by-week, choosing whatever box tickles my fancy when it’s announced. And I couldn’t be happier. May and April were such a bust, produce-wise.  I am still annoyed at the bunch of asparagus I picked up with glee last month at Russo’s, only to realize it was from California. So the idea that I can get a box of produce from the farmer who picked it, two blocks from my office, makes me so happy. This week’s box included two heads of lettuce: my shot at redemption for the wrong I did to those poor, unsuspecting plates of banquet salad.

I intentionally kept the salad simple. I carefully cleaned the red leaf lettuce, gave it a spin in a salad spinner and ripped it into bite-sized pieces. I sliced up a cucumber, and then peeled and grated a beet. If you can, do it it with a food processor; it keeps things on the clean side. Then, I gently drizzled on this sunset-hued chile-cumin vinaigrette from Didi Emmons Vegetarian Planet. I modified the recipe just a touch. I found that the two teaspoons of honey made for a very tangy dressing, so I added a third. She calls for a mild red chili power: I used the Aleppo powder I picked up at Fairway last time I was visiting friends in the city.

Chile-Cumin Dressing adapted from Vegetarian Planet

Ingredients

1 ½ teaspoons cumin seeds

1 garlic clove, chopped

1 teaspoon Dijon mustard

1 teaspoon mild red chili powder

3 teaspoons honey

1/3 cup apple cider vinegar

2/3 cup canola or corn oil

Salt and fresh-ground black pepper to taste

  1. Toast the cumin seeds in a small, dry skillet, shaking the pan often, until they release their aroma. Grind the seeds in a spice mill. In a blender or food processor, blend the garlic, mustard, cumin, chili powder and honey to a paste.
  2. Pour the vinegar and oil into a bowl. With the blender or processor running, slowly pour the vinegar-oil mixture into the paste. When all of the vinegar-oil mixture has been incorporated, add salt and pepper. Store the dressing in a covered container in the refrigerator. It will keep for up to 3 weeks.

Makes about 1 cup dressing

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5 thoughts on “Redemption Salad

  1. You can get aleppo or any other spice you might want at Penzey’s on Mass Ave in Arlington Heights. No need to lug it back from New York. (“The city?” Pfft. Everyone knows Arlington is where it’s at.)

    Does that color on the plate come from the aleppo? Or beets/red cabbage? Or perhaps a domestic stabbing related to Rich not liking the dressing?

    We kind of gave up making any dressing beyond the simple because all of ours tend to taste the same, so thanks for this! This might be the kind of variation that I’m looking for.

    • I’ve read about Penzey’s on other blogs, but had no idea we had one just over in Arlington. Thanks for the tip! I often buy my spices at the Armenian stores in Watertown, but if I go to Arlington, there’ll be Blue Ribbon at the end of my rainbow.

      The color on the plate is a mix of the orangey dressing and beet remnants. Isn’t it terrific? If you’re looking for other dressings, check out the miso dressing and the tamari and tahini dressing in the recipe index. They’re something special.

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