Monday, June 25, 2007
Let's get Back to the Spinach & Pluot Salad, shall we?
Last week's festivities just kicked my ass. By the time Saturday rolled around, I was blotto. Gone, daddy gone. It was a day of recovery. Sometimes that is simply what a person needs.
And it's a good thing I rested on Saturday, because by the time Sunday arrived, I was fully ready to spend the day shopping, chopping, zesting, squeezing, pureeing, and grilling the day away.
The day's activities included homemade peach ice cream, vegan oatmeal chocolate chip cookies, steamed beets & beet greens with citrus vinaigrette, and grilled tofu & shitake mushrooms with homemade muhammara*. I made sure to make extra citrus vinaigrette to go with this salad I'm going to be eating a lot of this week.
This salad is an adaptation of a recipe from a recent issue of Food & Wine magazine. I've included the exact proportions for the dressing here:
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1 tablespoon balsamic vinegar
1 teaspoon grated orange zest
1 teaspoon grated lime zest
Coarse sea salt, preferably red
Coarsely crushed black pepper
Now here, the recipe called for drizzling this divine dressing over a combination of baby spinach, basil leaves and plum slices. And it is unbelievably good exactly like that.
However, you can easily substitute arugula for the spinach, and fresh mint slivers for the basil. And it's oh-so-nice with a little crumbled feta. And of course, good old plums are perfectly acceptable, but pluots just put it over the top. So go ahead and be creative! Use what you've got! Make up your own combination! Throw in a light sprinkling of toasted walnuts, go right ahead! Have fun. Eat your greens. Just make sure to save room for dessert.
*More about muhammara later!