Re Village Salad / Horiatiki, some use lemon, some use vinegar, some use both.
I had another Thai mango salad today this time for lunch. The cookbook author suggests using soy sauce/sesame oil/lime juice as a dressing or fish sauce/sesame oil/lime juice. Yesterday I tried the soy based version so today I tried the fish sauce version and I liked it even better. I added some chopped peanuts this time.
8 Likes
A rather disappointing Caesar salad from one of our favorite beer gardens in Berlin that cranks out some pretty decent Italian food, but this was just ok.
4 Likes
Local snap peas, raw and slivered
Verrrrrry thinly sliced raw summer squash
Green onion
Homemade herb vinaigrette with backyard thyme and oregano
And
Big curls of real parm
Gosh this was good.
13 Likes
Oh I have a big ol’ bottle of RWV on hand, always, but lemon juice just adds something special to me, even if it isn’t 100 percent authentic. Life is short!! 
2 Likes
I don’t give a damn about authenticity. Gimme food that tastes good. 
2 Likes
I’ll never master “authentic” enough to please everyone, but who in their right minds can turn down tasty? Not moi!
2 Likes
Zackly.
2 Likes
Arugula salad with the rest of yesterday’s Japanese carrot-ginger-sesame dressing, bulked up with a thinly sliced carrot that I quick-pickled in rice vinegar, soy sauce, honey, and sesame oil.
10 Likes
You’re doing it!
2 Likes
Well, I’m definitely trying! One day at a time.
But soon I’ll be in mom’s kitchen and have a harder time with this kind of coursed eating (we do eat salad there, just in the form of raw and boiled veg cut up and served alongside the meal).
I’m already thinking about what might work in that context — the Vinegret I posted on the other thread, for eg, tomato salads with varying dressings, carrots ditto, cucumbers and radishes too (for them not me haha). Less leafy greens (we usually eat those cooked), but more substantial veg in the form of “chopped” salads.
3 Likes
Today’s lunch was spring mix tossed with evoo and balsamic vinegar, sliced beets, sliced avocado, topped with toasted walnuts.
11 Likes
Looks and sounds delicious! I would happily eat both your and @Nannybakes’s lunch salads today!
Re beets, I had never realized that they might be polarizing. I love them, but have a few friends who never grew up with them and can’t abide the taste / texture / something.
2 Likes
The appropriate amount of walnuts for a salad.
2 Likes
A herb roasted chicken provided the breast meat and the drippings provided part of the vinaigrette for the salad. Romaine, red onion, radish, avocado , tomatoes, and hazelnuts were the background notes, a little fresh tarragon was sprinkled on top. I was intending to use pistachios but there were hazelnuts nearby, so in they went. The lovely 14” platter is the turntable of my microwave that died an untimely death yesterday.
15 Likes
Gorgeous 
1 Like
Omg that sucks and also 
I had a turntable from an old mw saved for a long time bec I live in fear of dropping and breaking the one from the current one. (Daft, but I do know someone who did 
)
Nope…that’s why they sell replacements ! This was a combo micro/ convection/ conventional oven and every vendor is telling me they have to order it with a long wait. I’m calling the manufacturer tomorrow to get a hopefully accurate read on the situation.
3 Likes
My microwave is more than 30 years old, amazing.
2 Likes
Taking the opportunity to link this Roasted Vegetable Salad from the COOKING FROM thread for Gunpowder:
The cookbook uses roasted butternut squash, red bell pepper, zucchini, and fennel on a bed of mixed greens (and toasted walnuts…I added toasted squash seeds), but you could swap in whatever is seasonal. The dressing is a base of chopped cilantro (~1/4 c.), some fresh ginger, garlic, pinch of sugar, salt to taste, green chile (it says a half of one; I say “to taste”), a scoop of mango, and ~1/4 c. oil. I also added lime juice and zest. It makes a lot (blitz in your immersion blender) and keeps for about a week.
11 Likes
