I made a nifty salad this weekend.
I started with Dole’s Sassy Baby Blend (not from brand loyalty, but because that was the clamshell salad mix on sale that week. Aside from some (not too many) awkwardly non-baby radicchio bits clearly there to same money, it was a good blend).
Then I tossed in some curly parsley left over from making lasagne.
And I sliced in two round radishes.
Then I wen to work on the dressing –
I tossed in the lemon zest left over from making Smitten Kitchen’s Raspberry Buttermilk Cake (note: both the lasagne & the cake were creations of my friend, so I’m not taking credit for them – but they were both very tasty).
Then I added 2 teaspoons of ginger spread (which I loved so much that I will not have to seek it out and buy my own jar) and some apple cider vinegar. Popped that in the microwave for 30 seconds to liquefy it.
I tasted it, and it needed some sweetness and acidity – So I squeezed in a lemon, and it was just about perfect.
Only then, I thought that the dressing and the salad would go well with apples, so I quartered and cored and apple and then sliced it into some remaining lemon juice.
conclusion: I really liked it, but I probably could have added another apple or two (they were small). It had many sharp tastes of early green Spring, but it tied together well and was mellowed a bit by the ginger and sweet lemon juice.