May is Salad Month! Aparagus Salad with Basil Honey Vinaigrette

Did you know that today is not only Cinco de Mayo, but it is also Cartoonist Day, Childhood Stroke Awareness Day, Oyster Day and Chocolate Custard Day? Tomorrow is National Crepe Suzette Day, Nurse’s Day, No Diet Day and No Homework Day! If you were wondering why everyone went around with Princess Leia earmuff buns yesterday, it’s because it was Intergalactic Star Wars Day! This is really important stuff to know. With the lists at http://www.checkiday.com/ I will finally have a purpose, a focus and a guiding light for each day of my life!

Salad month for me is actually SALAD YEAR. I eat salad everyday. Sometimes my salad is interesting, but often it’s just a handful or two or the various greens from the fridge topped with nuts, fruit and other veggies. One thing is it is always delicious.

We have nothing green yet in Minnesota, but thank goodness for spring in nearby places – eh hum – California and Mexico. If I were posting locally grown fare today, I’d have to serve last year’s applesauce, canned tomatoes or frozen pesto. Longing for green and fresh, I opted for the spring flavors of asparagus and mint. This is a light and fresh salad with a surprise layer of flavors. Perhaps I’ll use the Salad Month idea to inspire more interesting salads!

Salad Ingredients:

• 1 head read leaf lettuce
• 1 bunch fresh asparagus, steamed
• 1 handful mint leaves, thinly chopped
• 1 red pepper, diced
• 1 Tbs. chopped white onion

Dressing Ingredients:

• 10-12 fresh basil leaves
• 1/2 cup olive oil
• 3 Tbs. white wine vinegar
• 3 Tbs. honey
• 2 lemons, juiced
• salt and pepper to taste

Directions: Chop and steam the asparagus for 2 minutes. It should be bright green and crisp. Chop the lettuce, mint, red peppers and onion. Mix the mint with the lettuce in a serving bowl. Top with the peppers, asparagus and onion.

Mix all ingredients for dressing in a blender until well mixed. I always taste to see if it needs more salt, oil or vinegar.

Honey Balsamic Dressing

This is the salad dressing we serve on arugula to top the pizzas. It’s is a crowd pleaser. It’s a great all-purpose dressing that tastes great with any green, can be used on sandwiches or as a bread dip for appetizers.

I make this in a large bottle and store it in the pantry – no need to refrigerate. Makes approximately one quart.

Ingredients:

• 2 1/2 cups olive oil
• 3/4 cup balsamic vinegar
• 3/4 cup honey
• 3 tsp. salt

The Beet Goes On

After all those beets last summer, the last thing I expected to crave mid-winter was the flavor of the ruby-red tuber. It’s true. As of late, I’ve been pining, dreaming and in a constant state of agitation every time hunger strikes. To make matters worse, last weekend I bought a very noisy pomegranate. Every time I opened the fridge, there it was peeking at me through the crisper drawer  shouting, “BEETS! BEETS! BEETS! I want to eat BEETS!”

Fortunately, there was an easy solution to this incessant craving. In the freezer was one lonely container labeled, “Beet Bruschetta – Sept. ’09. Add feta and mint.” I decided to thaw it out and run it through the blender. I did not add the feta or mint although mint would be lovely. I did add a little more raspberry vinegar and olive oil to thin it out a bit, and then warmed it. Since it’s thicker than a traditional salad dressing, I thought it would present itself more appropriately on the bottom of the plate. The greens, cukes, thinly sliced onions and pomegranate seeds float on top.  Entonces, last summer’s Beet Bruschetta became today’s warmed beet vinaigrette, and those darn little pomegranate seeds had a fun ride on top. Now we’re both happy, and the salad -  a perfect mid-winter jewel.

To make this warmed beet vinaigrette, follow the above link to Beet Bruschetta.  Make the recipe, but leave out the feta cheese and then add about 1/4 cup more vinegar and 1/2 cup olive oil. Puree in a blender.

Spanish Lesson: Entonces means So.