Salad nirvana achieved

Years ago I was home alone for dinner and as usual when this happens, I threw together a random assortment of leftovers to eat. I still remember exactly what it was: leftover rice and beans; sauteed kale, with soy sauce, sriracha, and avocado. It was one of the most amazingly delicious meals of my life, and I have never been able to recreate it.

Today at lunch, I ate the most DELICIOUS salad, and this is JANUARY. I just made the same salad for lunch tomorrow and I’m filled with self-doubt. I’m worried that I ran out of Brussels sprouts, and that I’ll forget the dressing, and that tomorrow’s salad will be a boring fibrous chore instead of the delicious experience that caused me to declare to my intern, “I JUST ACHIEVED SALAD NIRVANA.”

Behold the ingredients of the most delicious salad ever. Try to recreate it and tell me if it works! The picture shows roasted red pepper, which I put in my dinner salad tonight, and I don’t think it was a good idea (better to stick with this).

lettuce
avocado
chickpeas
sliced paper-thin on the mandoline:
red onion
carrot
watermelon radish
chiogga beet
shredded on the mandoline:
red beet
hakurei turnip
roasted:
cauliflower
Brussels sprouts
sweet potato

Dressing:
makes enough for a few salads

Puree with an immersion blender or food processor:

1 clove garlic
1 squirt Dijon mustard
juice of one lemon

With the blender running, slowly add olive oil (1/2 cup?). Add salt and pepper.

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