Saturday, June 4, 2011
Notes from Nikki-Salad Recipe
Baby Lettuce, Shredded Carrots, Golden Raisins, Roasted Cashews, and Curried Vinaigrette
This is my favorite time of year for many reasons, one of which is SALAD GREENS. I truly love salad, and I particularly love playing around with ingredients to see what interesting combinations I can come up with. My kids, in particular, favored this one. I hope you enjoy it too!
2 bags mixed baby lettuce (10-12 ounces), washed and spun dry (I used the bagged baby lettuce from the Inverbrook farm stand last Friday)
3 small-medium sized grated carrots
4 Tbsp good quality, extra virgin olive oil
2 Tbsp white wine vinegar
2 Tbsp honey, plus more for drizzling
1 Tbsp curry powder
Sea salt to taste
A pinch or two of fresh ground pepper, plus a bit more for topping
1. Combine the olive oil, vinegar, honey, curry powder, sea salt, and pepper in a food processor and process until smooth and emulsified (you can also do this by hand with a wire whisk). Taste and adjust to your liking.
2. Toss the lettuce with the grated carrots and as much of the dressing as you like (the rest will save nicely in an airtight container in the fridge).
3. Plate the dressed salad, topping with the golden raisins, roasted cashews, a drizzle of honey, and a bit of fresh ground pepper.
4. Serve and enjoy.
Serves 6-8 generously (feel free to cut the recipe in half)