April 7, 2009

Spring Salad

[caption id="attachment_90" align="aligncenter" width="452" caption="Spring Salad"]Spring Salad[/caption]

I walked into Whole Foods and saw that organic zucchini are on sale at only 99 cents per pound. It feels too hot to cook. Must have zukes for supper, but how? Then I read Michael Ruhlman's guest post on Simply Recipes about The Vinaigrette Ratio and decided a salad would be on the menu for supper.

Shredded raw zucchini is always nice in a salad. Add some shredded carrots and Pink Lady apple and you've got a nice slaw. I wanted more flavor, so I added some balsamic-caramelized onions. For additional texture and a nice bit of umami I added goji berries.

Next I made a simple vinaigrette using the classic 3:1 ratio. To the juice of half a navel orange I added white balsamic vinegar to make up 2 tablespoons, which I whisked together with 6 tablespoons of a nice Spanish olive oil. One clove of garlic, minced, and a pinch of fleur de sel provided punch.

I drizzled a bit of vinaigrette onto some mixed herbs and greens and tossed to coat. I used about one tablespoon of vinaigrette to two cups of greens so the greens would be just coated, but not swimming. The greens formed a bed upon which I heaped the slaw. The whole was topped with toasted sliced almonds.

It made a delicious and wholeseome vegan meal, and didn't take much time at all. As a bonus, the leftover vinaigrette will make a lovely marinade for chicken.

1 comment:

  1. The chicken turned out really well. I marinated chicken breasts in the vinaigrette for about an hour, then braised them in the marinade.