Sunday, October 24, 2010
Sarlah Salad.October Style.
Why yes, that is a piece of chicken skin. It makes your skin beautiful.
I am the worst vegan ever.
This is another recipe garnered from a roommate. I have a lot of these, both because some of my roommates are awesome cooks and because I've had twenty-four roommates. Law of averages, really. Sarlah lived on a salad of chopped vegetables- fresh, blanched, and wilted- with one of several fermented soy products and a wee bit of oil. Of course, this version is remade for my finickier tastes- and as a "last farmer's market of the year" salad.
Rinse one handful really nice lettuce. Or chopped cabbage. Or parsley, kale, chard. I'm not really a follower of the cult of the salad. Green or red leafy thing. Put it in a large bowl.
Garnish with cucumber slices, apple slices, halved cherry tomatoes, sliced tomato, toasted peanuts, toasted sunflower seeds, bell pepper, carrot, (I keep referring to the picture to remember what I included) boiled beet slices, sliced raw or wilted summer squash, and finely sliced onion. In short, go to the farmer's market. Put the vegetable contents of the market into a bowl. Dress. There you go.
But the dressing, you ask- what sort of dressing makes this salad a Sarlah salad? Take one tbs miso, two tbs rice vinegar, and one tbs olive oil. Stir together. Put on salad. Eat.