I’m flying again today so have no time.
I’ve had salad on the brain all summer. Often it’s just too hot to cook and the heat also suppresses my appetite, thankfully. Salads are the perfect sustenance and kitchen entertainment when the forces of nature overwhelm. The challenge is that the same old greens with a veg or two and some dressing gets tiring. One needs to remind oneself that anything can be a salad. Pieces of old shoe, clark bars, finely chopped bagels. But seriously, JUST about anything can be a salad. Often the presentation and proportion are the only things standing between your fridge and a beautiful salad.
Here is one that I have been playing with for a while. It is all about the preparation of the vegetables. I use a mandolin to make really thin slices. If you don’t have one you might consider it. The cheap ones are about ten bucks at most housewares departments and even the bigger chain groceries. Don’t bother with a fancy one. In the meantime, if you don’t have a mandolin, you can use a peeler to achieve a similar effect.
Makes Two Salads
- Hunk of Jicama
- 2 Carrots
- 4-5 Radishes
- 2 Tomatoes
- Handful of Fresh Basil and Mint
- 2 Oranges or Tangerines
- Really Good Olive Oil
- Chef’s Knife
- Prep the jicama, radishes and carrots by slicing them very thin.
- Quarter the tomatoes.
- Peel and quarter the orange, reserving 1/2 of one for juice.
- Tear some basil and mint.
- Arrange artfully on plates, adding the herbs last.
- Squeeze a little bit of the orange juice over top and very lightly drizzle really good, young olive oil.