🍲 From the kitchen (Series) - The Season of Salads
Photo by Azura Rubio for Focusingontheprocess.com
Do you enjoy preparing and eating salads? We are experiencing a season of salads…
Research say new habits tend to succeed in new locations: We are taking advantage of our clean slate to incorporate weekday salad dinners for the grownups. Our repertoire includes different leaves and some Dutch cheese*. The usual suspects of olives, chickpeas, avocados etc. come and go as guest stars. Our go-to dressing is a vinaigrette and for some excitement, we add mustard.
Salads were our contribution to a recent pot luck** and I decided (maybe foolishly?) that we simply had to try something new. Inspired by the bowl of sweet potato I saw our ex-babysitter enjoy at The Tea Lab in Rotterdam, I googled and opted for this spicy sweet potato & chickpea recipe from Avocado Pesto for our first bowl. The idea for the second salad was triggered by the writeups of Samin Nosrat in the New York Times about a green salad and its speedy green goddess dressing.
The outcomes surpassed our expectation - both being scrumptious in different ways. A relief! The first salad was hearty and spicy (it contained chilli flakes and cumin). The second was leafy and creamy. The dressing for the second salad contained anchovies so vegetarians (like my twin sister who I am recommending both salads to) will want to heed the advice made by the readers of the column to use miso paste or capers instead.
Do you have any different salad ideas to share? I would ❤ to read and try them.
* We have a large supply. Yeah - I lost my head, arriving home after my last pilates lesson in Rotterdam with some 50 kg of cheese hauled from the street market. Ai ai ai.
** A parent from Jaime’s classmate kindly invited us around for an afternoon gathering. Just what our souls need: to meet nice people in a new place.