*this was originally posted on March 2, 2015.
The month of March is about Spring and all that comes with it. For some it’s spring cleaning and gardening, while others celebrate St. Patrick’s day, but I also want to note that it is Women’s History month. So, as you prepare the delicious salad, below, think about the women who have meant a great deal in your life and have helped you get to where you are.
Now, onto salads.
I think salads are boring. And when I meet people who say they love salads, I often don’t believe them. This summer my CSA box will be filled with lettuces, and I dread those days. Recently, however, I realized that one of the reasons I don’t like salads is because I can’t eat store-bought dressings. And making them intimidates me! But in the spirit of Spring beginnings, I’ve decided I want to become better at making dressings.
Vinaigrettes can be difficult to master, but I’ve figured out a few things to help me (and you) be successful. First off, it is important to understand your acid/oil ratio, as well as the need to emulsify your ingredients. Remembering this will ensure that the dressing will not separate and will stick to the lettuce.
I made this salad a few weeks ago. It is simple, tasty, and can be used as an appetizer for dinner or makes for a great lunch. My husband even ate it!
- 1 Bundle of Organic Kale, (ribs removed)
- 1 Bundle Mizuna (A Japanese Mustard green, similar to argula)
- 4 Mandarin Oranges (divided into wedges)
- 1 C. Dried Cranberries
- ½ C. Slivered Almonds
- ½ C. Extra Virgin Olive Oil
- ⅓ C. Tamari
- 2 Tablespoons Orange Juice
- 1 Tablespoon honey, bee green honey is what I used.
- 2 tsp. Grated Ginger (if possible use fresh)
- 1 tsp. sea salt
- 1 tsp. garlic powder
- ¼ tsp. sesame seeds
- Wash lettuce, very well.
- Remove the ribs on both bundles and julienne the lettuce.
- Put the oranges, dried cranberries, almonds.
- Whisk all of the ingredients for the dressing together.
- Pour dressing over the salad, toss.