Eating salad should be a “want to,” not a “have to.” (Part 1 of 52)


Remember that point when salad became something you had to choke down with dinner each night because it was good for you? That was when you fell in love with salad dressings: Ranch, Thousand Island and Italian started a habit that lead to more sophisticated dressings like jars of Marie’s Blue Cheese, Judie’s Poppyseed Dressing (and popovers!) and Newman’s Own Balsamic Vinaigrette.

These dressings were all good, but it was like doctors treating the symptom while missing the disease. We were covering up for the increasingly tasteless vegetables we were bringing home from the grocery store. No more. Welcome to 52 weeks of holistic healing for your daily meal.

In my entry for a simple vinaigrette, I mention that it is the most asked for recipe I serve in my home, and the variations are without end. Starting this week I am going to blog 52 weeks of recipes that will take the salad from a must eat back to the vaunted want-to-eat status it deserves.

This is the last time you go to the grocery store, pick up a bag of tasteless Romaine hearts and slather them in thick Ranch or Blue Cheese to stop the pain. Today we start with fresh ingredients, make our own dressings and dress our ingredients lightly. Your perfectly dressed salad should glisten lightly with dressing. When you are done serving there should be almost no dressing in the bottom of the bowl.

To good taste and good health (and the occasional wedge of iceberg slathered in Marie’s rich blue cheese).

 

White Peach and Nectarine Salad with Mesclun Greens

The honey helps bring out the sweetness in the fruit. White peaches and nectarines taste sweeter than their yellow cousins because of lower acidity.

Ingredients:

  • 1 white nectarine, thinly sliced
  • 1 white peach, thinly sliced
  • 4-6 cups mesclun greens – two big handfuls or so

For dressing:

  • 1/4 cup Peach vinegar*
  • 1 tbs chopped tarragon
  • 1 shallot, minced
  • 1 tbs honey
  • 1/2 cup mild grassy olive oil like Koroneiko*

*Peach vinegar and Koroneiko olive oil are now available online from Sapore Oil and Vinegar in DC. If you want some quick substitutions to toss this together tonight, use a light white wine vinegar with a good quality olive oil.

Directions:

  • Whisk together vinegar, tarragon, shallot and honey with a pinch of salt and crack or three of pepper.
  • Mix the fruit and greens in a large bowl.
  • Whisk the oil into the dressing in a thin stream until it gets thick and creamy.
  • Taste your dressing with leaf of the greens. Correct seasoning and lightly dress your salad.

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