I love a good salad, always have. I wonder how huge of a mountain my lifetime of salads would make.
Or at least I did love salad. But then along came the romaine scare, and then finding out that canola oil messes up your omega 3/omega 6 balance (and canola is in every salad dressing). So I made my own dressing, and then got really, really tired of making it. Yeah, I know it only takes a minute to slap together a tasty viniagrette. There’s a river of tasty viniagrette flowing next to the mountain of salad in the landscape of my dining life.
So I needed to shake up the old salad routine. I still wanted the crispy, crunchy goodness, not to mention the vitamins and fiber, but it really needed to taste fantastic. So one day I saw Giada what’s-her-name on Everyday Italian make this salad, and I just happened to have everything on hand, so I whipped it up fast to go with some baked fish for dinner. Delicious.
I’m incredibly lazy – I don’t like to look up recipes, I prefer winging it from memory, an increasingly risky proposition, or making substitutions – if there isn’t any white wine vinegar in the house, then any white wine will work just fine. No parsley? No problem. Chives it is. The thing is, if you don’t mess up the basic ingredients – the curry, fresh carrots and pears – and you know your way around EVOO and its best friend vinegar (or wine, see above), then you’ll have something really tasty in about 10 minutes.