Clean the fridge salad with sherry vinaigrette
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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