Wednesday, August 25, 2010

Worth the Trouble Salad

This is one of those salads where the flavor of the individual ingredients really matters. It is best made hungry, and after a long day at work. Make this salad when you think that you can't handle just one more task, because you are absolutely right. One more task would put you over the edge. So in this case, you really need a change of perspective.

Start by forgiving yourself for any shortcomings in the performance you are about to give. In other words forget about the outcome. Don't make any decisions, just open the fridge and look. Peer into the crisper and find the things you tucked away. Place a slice of zucchini on your tongue and let it pull moisture out of your salivary glands. Drink some basil through your nose. Feel the peppers to see if they are crisp. Now take one out and cut into it. Smell it. Taste it. Imagine it bathed in vinegar, slightly spiced, and with nutty undertones.

I couldn't handle any more tasks today, so I allowed myself to get quiet and listened to my senses as they worked out this recipe.

Worth the Trouble Salad
Mix together 1 cup kashi, cooked according to instructions on box, then cooled.
1 small, fresh green pepper, diced (green peppers are technically unripe, much like green tomatoes. When they ripen they become red, orange, or yellow peppers)
1/2 small zucchini, cubed
1/2 small yellow onion, diced
8 cherry tomatoes, sliced and cut in half
1 small bunch mixed basil, chopped (I used cinnamon and fruity basil. I have no idea what variety they are specifically, but they smell fantastic).

Heat 3 Tbsp grape seed oil in a frying pan. Turn off the heat and add a pinch of salt and 3 cloves garlic minced. Stir in 1 tsp tarragon, 2 Tbsp apple cider vinegar, and 1/2 tsp soy sauce. Add a little black pepper. Allow to cool, then pour over the salad. Add some olive oil if it needs a richer texture or flavor.

Christina's vote: "This salad made me want to know if June bugs fall in love"

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