Clean the fridge salad with sherry vinaigrette

November 13, 2019 Published by Dina




If you buy a lot of food inevitably some vegetables will linger in the fridge, not going bad but needing to be used. This is the time to put a few of them together and make a nice crunchy salad that is substantial enough to stand on its own as lunch or light dinner with good bread.

This hardly require a recipe but here are a few ideas of might go into such a salad.

♥   It’s nice if you have a sturdy green to tie it all together. I had curly kale, both green and red, and that served as the base ingredient. Kale is kind of tough and it’s good to “massage” it a bit with your hands. It breaks down the rough texture and makes it more palatable and able to absorb the dressing better.

♥   Celery, cut into small pieces

♥   carrots

♥   red pepper

♥   Radicchio

♥   Belgian endive

♥   Onions, if you like them

♥   Avocado

♥   Apple, diced or sliced.

♥   Pumpkin seeds or another nut or seed.

♥   Dried cranberries or another small dried fruit for sweet notes.

Cut all the vegetables into same size small pieces and mix with the massaged kale.

Drizzle a little vinaigrette, then sprinkle the seeds over.

I like a small drizzle of honey over the salad after it is dressed in the vinaigrette.

Sherry vinaigrette:

1 teaspoon dijon mustard

1/2 teaspoon salt

2 tablespoons Sherry Vinegar

6-7 tablespoons good olive oil

Place all ingredients in a small jar, cover with lid and shake to emulsify.

This dressing keeps in the fridge for a few days.





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