それは8月だし、暑い. 料理をする暑すぎる. そして農産物は、いくつかのおいしいようにするため、どのような良い時間のピーク時です, 健康的なサラダ?
私は通常私のデフォルトのサラダに固執: トマトロメインレタス, バルサミコ酢とエキストラバージンオリーブオイルやサフラワー油のシンプルなドレッシングと生のキャベツ. 実際に, for me those salads are sort of new and adventurous. I grew up eating iceberg lettuce with cucumbers and celery. There would be tomatoes in the salad but I hated tomatoes. My mother always said that would change when I got older and guess what? She was right. Salad dressing was always oil and apple cider vinegar. Later we branched out to red wine vinegar but that was pretty much the extent of our experimentation.
|My Usual Salad|
Several years ago I went for lunch with some co-workers at a restaurant that would be described as “quaint” または “charming.” The salad was mesclun – what I then called “lawnmower clippings” – and the dressing was raspberry vinaigrette. I didn’t want it. I wanted a “リアル” サラダ. One of my co-workers teased me that I was a “real Bronx girl” wanting my iceberg lettuce with plain dressing. 私は答えた, “そう?” and then I stabbed her with my salad fork! ノー, just kidding. 🙂
But in the spirit of my “let’s keep trying new things” キャンペーン, I made two salads that are way out of my usual comfort zone.
The first is a Mediterranean Salad. Spicy arugula instead of lettuce. Roasted red peppers, ブラックオリーブ, 赤玉ねぎ, celery and chickpeas make a delicious combination. Instead of my usual “oil and vinegar” dressing, I made a sun-dried tomato vinaigrette. That is really different for me, not only because I don’t normally make vinaigrettes (though I have totally learned how to spell the word), but because of the varied ingredients like sun-dried tomatoes and lemon. I have always hated lemon! It is so much fun to watch my palate evolve as I discover so many incredible new taste combinations.
The second is even more “way out there” for me as I have this unspoken but often-said rule about not liking fruit in my food. But when I was a kid, we used to eat fennel all the time, 生, as a snack. It tastes like licorice. So I decided to make a fennel salad. Just fennel and celery. No lettuce at all!That took care of my “it’s not a salad if it doesn’t have lettuce” thinking.
Then I went REALLY crazy and added orange segments! FRUIT IN MY SALAD! And toasted walnuts! And since I was already over the edge, I made a dressing with mustard, LEMON JUICE (再び) and agave! I hardly ever put sweeteners in my food. そして、あなたは何を知っている? It was one of the most incredible salads I ever had, not to mention amazingly pretty (though I just did).
|Orange Fennel Salad|
It just proves to me again that I should never say I don’t like a certain food and then avoid it. I used to hate tomatoes and now I love them. I always hated lemons and lately, I’m eating them all the time. 今, I’d love a big bowl of “lawnmower clippings” …but I’m not quite ready for the raspberry vinaigrette…まだ. 🙂
For the Sun-Dried Tomato Vinaigrette
4 ドライトマト, chopped or 2 TBS. 日干しトマトペースト
1 TBS. 赤ワイン酢
2-3 TBS. エキストラバージンオリーブオイル
1 ニンニク一片, 刻んだ
ゼストとジュース 1 レモン
Put ingredients in a bowl and whisk until smooth. You can also put the ingredients in a blender for a smoother dressing.
4 cups arugula
1 小さな赤玉ねぎ, 薄くスライスした
3-4 ribs of celery with leaves, chopped
1-15 オンス. can of chickpeas, 排水とすすぎ洗い
½ cup Kalamata or black pitted olives, 半分に
大きめのボウルにすべての材料を組み合わせて. Drizzle with dressing.
For a variation, you can add vegan feta cheese crumbles.
For the Agave Mustard Dressing
1 TBS. ディジョンマスタード
1 TBS. レモン汁
½ garlic clove, 刻んだ
1-2 小さじ. リュウゼツラン (depends on your sweetness desire)
3 TBS. エキストラバージンオリーブオイル
Mix ingredients together.
3 葉セロリの茎, スライスした
1-2 fennel bulbs, スライスした
1 オレンジ, cut into segments
Fennel fronds to garnish
Combine ingredients and toss with dressing. Garnish with fennel fronds.