Fresnos have a milder heat level, but more than the insipider jalapeños that might as well be green bell peppers.
2 Likes
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.
5 Likes
Dude, bless your heart for giving us all the making details! Looks fantastic
And here’s another. Thanks both!
1 Like
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.
2 Likes
