Fall Comfort Salad


I wish I had taken step by step pictures, I am sorry, I will try to remember next time.  Actually it had not occurred to me to even share a recipe until I sat down to lunch and my partner, who had sausage and tater tots cooked in bacon grease, said oh wow that salad looks really tasty.  I knew I had to share if his bacon fat drenched tater tots left him with food envy!

Early this morning I prepared a miso dressing.  It is basically the following ingredients, shaken hard until mixed in a small jar.

Miso paste, about 2 tbs

Rice Wine Vinegar about 3tbs

Soy sauce 1tsp, do not overpower the miso.

minced garlic, 2 cloves (for good measure)

Olive oil infused with ghost peppers, did not smell so spicy but it has a kick.  Olive oil to Rice wine Vinegar= 1/3  Always use more acid than oil.

As you shake this you will sometimes notice it gets pasty and thick like peanut butter.  No worries, just add  a little more vinegar and oil, ensuring that the vinegar is at a 3:1 concentration to oil.

*You can use regular olive oil or even sesame oil if you do not like spice.

 

I left that to marinate together for several hours.

I took a frozen piece of Nice crusty bread.  Any kind of glutenin  (chewy) bread works.  Sorry if you are intolerant I do not think gluten-free bread makes as good of croutons, but you can try.  I grilled it in a pan with some browned butter and cut it up as it defrosted to crisp it up.  I laid out a bet of greens and then got good and fancy!!

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Step one spiral slice carrots, I used the purple ones with the orange center.  They are just pretty to look at.

 

I chopped some celery, and sliced some cucumbers and then took scissors and cut a scallion up.  Yeah like paper cutting scissors my favorite kitchen tool these days.

I then plated up a nice bed of baby greens with plenty of spinach.  I tossed the celery and scallions randomly, but placed the carrot ribbons and cucumbers strategically.  I then added the croutons.  I also added some spicy almonds and cranberries.  The final ingredient was supposed to be millet, but I accidentally pulled couscous out of the freezer.  I heated it up quick in a pan on the stove, I do not own a microwave so when I heat stuff up it is stove top or oven reheat.

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The final touch was to drizzle the miso dressing over the salad and toss some Himalayan Pink Salt in a crystalline form.  If you have never used salt for texture, you are missing out!

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