A Nice Salad
I like to balance salads with elements of tastes and textures. They're more interesting this way. I figure that making a salad is already a pain in the rear. It might as well taste good.- Bitter (the heart of the salad)
- 3 Cups lightly packed greens (baby lettuces, frisee, watercress, arugala, radicchio etc)
- Salty and Sour (the dressing)
- 1 tsp Dijon Mustard
- 1 tsp Acid (Vinegars like Balsamic, Rasberry & Red Wine or Acidic Fruit Juices like Lemon, Lime & Blood Orange)
- 1 Tbsp Oil (Olive, Walnut, Almond etc)
- 1 pinch salt
- 1 dash pepper
- Sweet
- 1/3 Cup Fruit (sliced apples, plums, persimmons, apricots, red grapes etc)
- Crunchy
- 1/4 Cup Whole or Chopped Nuts (Walnuts, Almonds, Pecans etc)
Prepare the dressing in yor salad bowl. Whisk the mustard and acid together and drizzle in the oil. Add salt and pepper. Wash and pat dry the vegetables. Add to the salad bowl along with the fruit. Toss to coat with the dressing. Sprinkle nuts on top of each serving.
To candy the nuts, heat 1 tsp of canola oil in a frying pan over medium heat. Add the nuts and toss to coat with the oil. Sprinkle 2 tsp of sugar over the nuts and allow to sit for 1 minute. Start gently mixing the sugar into the nuts for 2 minutes. Reduce heat and remove from pan when the nuts are`fragrant and the sugar has dissolved. Allow top cool in the freezer for 7-10 minutes before serving.
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