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
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
- 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.
- 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