Two days ago when I picked up the CSA box there was *sigh* more lettuce. In addition, there were many other lovely items which included green bell peppers, corn, peaches, summer squash, and cucumbers. My husband came home from a late day at the office and I hadn’t prepared dinner-often times he doesn’t know if he will have a business dinner following a meeting or if he will simply be home late. He fished out some of the veggies from the fridge and fixed himself a salad. “It would be great, and so much easier, if you would make a big salad to keep in the fridge that we could just pull out and eat from for a few days.”
Agreed. It only requires the motivation on my part to do the washing, slicing, and chopping. The spinning dry of the lettuce leaves.
This morning I met a friend at the diner across the street from my kids’ summer camp. We met at 9 am for coffee and breakfast and stayed chatting until 11:30. The waitress was wondering, I’m sure, if we would be having lunch there as well. So while my friend was mindful in her choice of an egg beater omelette, I ordered what I always do at my 1-2 times yearly visit to any diner: creamed chip beef on biscuits-the deliciousness of which cannot be denied as a rare treat: the saltiness of the beef, the creaminess of the gravy, the flakiness of the biscuits.
That’s where the atonement comes in.
When I arrived home three hours later, I got down to work preparing the salad with whatever we had on hand and decided to make two very different homemade dressings. Each very unique and flavorful. They are equally wonderful on a salad or serving as a dip for your favorite crudite. I made them in a the blender, but they can be made in the food processor as well.
green goddess herb dressing
1 cup plain fat-free Greek yogurt
1/2 cup reduced-fat mayonnaise
2 teaspoons Worcestershire sauce
2 teaspoons fresh lemon juice
1/2 teaspoon hot pepper sauce (such as Tabasco)
3 canned anchovy fillets
1 garlic clove, minced
2/3 cup fresh parsley leaves
1/4 cup fresh tarragon leaves
1/4 fresh chives
Place first 7 ingredients in a blender or food processor; process until smooth. Add parsley and remaining ingredients; process until herbs are minced.
1 cup sliced carrots (about 2 large)
1 shallot, sliced
1-2 inch piece fresh ginger, peeled and sliced
1/4 cup white miso paste
2 tablespoons rice vinegar
3/4 teaspoon toasted sesame oil
1/3 cup canola oil
Place the carrots, shallot, ginger, miso, vinegar, and sesame oil in a blender. Blend, scraping down the sides as necessary, until very finely chopped, about 1 minute. Add the canola oil and blend until nearly smooth, about 30 seconds. If necessary, thin the dressing with 2 tablespoons of water at a time until you reach a desired consistency.