Harris Victoria Wall - Salad in a Jar: 68 Recipes for Salads and Dressings

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ACKNOWLEDGMENTS

Thank you a hundred times over to Catie Ziller, Kathy Steer, Alice Chadwick, Victoria Wall Harris, and Anna Shillinglaw Hampton. Thank you also to Bobs Red Mill for providing me with all of the grains to test these recipes with, and to Kuhn Rikon for sorting me out with a great salad spinner and slicing set to work with. Finally, to my husband, Don, who ate salad upon salad for breakfast, lunch, and dinner and never once complained.

SALAD
DRESSINGS

Salad dressings are like the glue of the salad, harmoniously tying all the other ingredients together. Feel free to mix and match the dressings with the salads, and to add herbs, spices, shallots, or garlic for more intense flavors.

BALSAMIC VINAIGRETTE

Makes: 1 cup Time: 5 minutes

YOU NEED

cup balsamic vinegar 2 teaspoons Dijon mustard cup extra-virgin olive oil Sea salt flakes and freshly ground black pepper

Place the vinegar, mustard, and olive oil in a small jar and season with salt and pepper. Seal the jar and shake vigorously.

LEMON VINAIGRETTE

Makes: cup Time: 5 minutes

YOU NEED

2 teaspoons Dijon mustard 1 teaspoon lemon zest 3 tablespoons lemon juice 7 tablespoons extra-virgin olive oil 1 small clove garlic, very finely chopped Sea salt flakes and freshly ground black pepper

Place the mustard, lemon zest, lemon juice, olive oil, and garlic in a small jar and season with salt and pepper. Seal the jar and shake vigorously.

TAHINI ZINGER

Makes: cup Time: 10 minutes

YOU NEED

2 tablespoons tahini 1-ounce piece of ginger, peeled and finely grated 1 clove garlic, finely grated 2 tablespoons lemon juice 2 teaspoons maple syrup 1 tablespoon extra-virgin olive oil

Place the tahini, ginger, garlic, lemon juice, maple syrup, and olive oil in a small jar. Seal the jar and shake vigorously.

FRENCH VINAIGRETTE

Makes: 1 cup Time: 5 minutes

YOU NEED

cup white wine vinegar 2 teaspoons Dijon mustard cup extra-virgin olive oil 2 tablespoons finely chopped shallot 1 teaspoon chopped tarragon Sea salt flakes and freshly ground black pepper

Place the vinegar, mustard, olive oil, shallot, and tarragon in a small jar and season with salt and pepper. Seal the jar and shake vigorously.

THAI PICK-ME-UP

Makes: about 6 tablespoons Time: 10 minutes

YOU NEED

1-ounce piece of ginger, peeled and finely grated 1 large clove garlic, finely grated small red chile, finely grated 1 tablespoon reduced-sodium soy sauce 2 tablespoons lime juice 1 teaspoon honey 1 tablespoon vegetable oil 1 teaspoon fish sauce

Place the ginger, garlic, chile, soy sauce, lime juice, honey, vegetable oil, and fish sauce in a small jar. Seal the jar and shake vigorously.

CAESAR DRESSING

Makes: cup Time: 10 minutes

YOU NEED

2 cloves garlic, finely grated 1 ounce finely grated Parmesan 1 anchovy, minced 2 teaspoons Dijon mustard teaspoon Worcestershire sauce Zest and juice of 1 lemon teaspoon coarsely ground black pepper cup low-fat plain Greek yogurt

Place the garlic, Parmesan, anchovy, mustard, Worcestershire sauce, lemon zest, lemon juice, pepper, and yogurt in a small jar. Seal the jar and shake vigorously.

GREEN GODDESS

Makes: 1 cups Time: 10 minutes

YOU NEED

1 avocado, peeled and pitted 1 green onion, coarsely chopped A small handful of basil leaves 2 tablespoons lemon juice 6 tablespoons extra-virgin olive oil 1 tablespoon chopped tarragon 4 tablespoons water

Pure the avocado, green onion, basil, lemon juice, olive oil, tarragon, and water in a blender until very smooth. Store in an airtight container.

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