As much as I remember loving Newman’s Own Italian Dressing, I probably haven’t bought bottled dressing in 10 years. So, let’s take a little Journey to Salad Town.
Three (very) Loose Recipes
0:40 – Mustard-Shallot Vinaigrette
Ingredients
a tablespoon or so of minced shallot (or red onion)
a nice little dab of Dijon mustard (or any mustard)
1/4 cup red wine vinegar
3/4 cups extra-virgin olive oil
salt
freshly ground black pepper
Combine everything in a container and stir vigorously, or shake (if it’s in a sealed container…like a mason jar with a lid). Taste for seasoning and adjust if you so desire.
Dress some tasty. Eat with pleasure! Perhaps with an omelette and a glass of wine, like a French winemaker in the countryside (or so I imagine).
3:44 – An Actual Chef Salad
Ingredients
salad things
some lettuces you have on hand
anything else salad-y you have on hand, like: some cut up cucumber, sliced hearts of palm; maybe some avocado; some sliced almonds; a grated carrot…go crazy (but not too crazy).
not-really-a-dressing
a half a lemon
a splash of tamari
extra-virgin olive-oil
salt
freshly ground black pepper
to finish
perhaps some grated aged cheese, like Parmesan, if you feel so inclined
Ready? You just…combine the salad things in a bowl, squeeze the lemon over it, splash on the tamari and oil, then season with salt and pepper. Give it a toss then top it with cheese if you desire such a thing. Adjust with more of whatever is missing. Too tart? Add more oil. Too bland? Add more lemon or salt. Over-dressed? Add more lettuce. Too salty? Add more of everything else.
Finally: eat salad and prosper.
6:04 – Chopped Salad
Ingredients
salad mix (all cut to the size of your beans)
two handfuls each of chopped radicchio, arugula and iceberg or romaine
a handful of diced vegetables (I love a mix of cucumber, red bell pepper and celery)
a hearty pinch of finely chopped parsley leaves
Some diced, blanched and shocked green vegetables, like green beans or potatoes
a can of (or 1 3/4 cups home-cooked) beans, drained — red kidney, cannellini, garbanzo, pinto — any bean you like!
a petite handful of diced salami (optional), or even mortadella could be nice
salad dressing
1 garlic clove, grated
2 tablespoons red wine vinegar
2 tablespoons freshly squeezed lemon juice
a pinch of oregano
a dab of mustard (I like dijon)
a wee squirt of honey
salt to taste
freshly ground black pepper
to finish
freshly ground black pepper
freshly grated cheese — I really like sharp white cheddar (you can also just dice up some mozzarella and mix it with the salad)
Combine the salad ingredients in a bowl! Combine the dressing ingredients in another bowl or container, then stir it well and season it to taste with salt.
Toss as much dressing as you want with as much salad as you want. Place in a bowl (ideally a big goofy cereal bowl). Top with cheese and black pepper. Eat with a soup spoon for a zippy good time!
The Team:
Basically Everything other Than Cooking: Ben Leavitt
Music: Ray Suen
Pop-up Graphics: Jordan Husmann
Noah Galuten: Noah Galuten