Fresnos have a milder heat level, but more than the insipider jalapeños that might as well be green bell peppers.
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I made a carrot-ginger dressing for tonight’s coleslaw:
2-3 medium carrots, peeled and chopped
2 large scallions, white parts only, chopped
2 T. raisins + more to taste
1/2 c. cider vinegar
1/2 c. mayo + more to taste
1 T. chopped fresh ginger root
1 t. Dijon mustard
1/2 t. kosher salt
1/4 t. finely ground black pepper
Blitz it all in a powerful blender until smooth. Strain. Serve.
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Dude, bless your heart for giving us all the making details! Looks fantastic
And here’s another. Thanks both!
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We’ve had a few nights of one of my favorite salads this week. Always fresh.
Equal mix of arugula and baby spinach (tails removed) and torn romaine,
a few craisins, toasted pecan halves, goat cheese crumbles and very lightly dressed with a light balsamic dressing (just a splash).
I took the time to clean, de-tail and spin the arugula and baby spinach and carefully bagged them. To me, worth the prepping effort. This salad is not meant to be left-over, it has to be composed fresh each time.
I first had this at the International Folk Fest (in Butte MT) many years ago and it has always been a fave.
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(post deleted by author)
Not a fan of summer squash, but I am trying it out raw, in salad. Both salted briefly, than dressed with a shrub vinaigrette, parsley, preserved lemon.
Chayote ; not a lot of flavor to start with, but we love the texture.
Mexican Zucchini (“Calabacita”) . Doesn’t take much for this to get softer than preferred, but still better than can cooked.
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There’s farro in this salad, too.
Does anyone have a squash salad they like a lot?
I usually just roast squash, and add maple syrup or sugar. I keep it simple with no other seasonings, or add cinnamon, ginger or pumpkin pie spice. I haven’t really made any squash salads at home.
Our household hasn’t liked the savoury winter squash preps with Parmesan or pecorino.
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I recall making once a roasted squash and wild rice salad, including dried fruit and nuts with a standard vinaigrette. Nothing craveable, but certainly edible.
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This one is delicious. http://ciaosamin.com/ciao/vegetables-in-agrodolce
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Farro cooked in apple cider. Game changer.
Had this salad 5 days in a row in CA during vaca. Still hungry for it.
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It’s a keeper!
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I made a shredded Tuscan kale (ribs removed), dried cherry, toasted pecan salad last night, with olive oil, lemon juice, honey, red pepper flakes, and salt last night. No cheese. Fairly similar idea to the recipe above.
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I’m giving another go today! Using semi-pearled emmer farro.
I liked this suggestion from the NYT’s comments
Amy
5 years ago
“I’m obsessed with this salad. I divide it into Mason jars to bring for lunch (and sometimes breakfast). Put the farro mixture on the bottom, followed by the radishes and tomatoes, arugula and herb mixture on top. I also add the pistachios when consuming to keep them crunchy. Delicious!”
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This one sounds good!
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