I made a couple of things for you! I mean, for me. For us. The salad is just one of them — and I’ll get to that in a sec.
The other thing is this fresh new haircut (i.e. site redesign) around here. I spent quite some time on it, which is why posts have been sparse. Rest assured, I was a-plugging away at the old computer, squinting until everything looks lopsided and part of my brain is yelling, “Screw it, let’s just put some WordArt on here and call it a day.” Business as usual.
People say you should never tell a friend that their new haircut is garbage, because, well, what are they going to do about it?
In this case, however, you can and should tell me if you see something awry with my new design, because unlike growing out a bad cut or the bizarre way one of my eyebrows arches more than the other (#bornwithit), I can fix it, and fix it now. I’m still working out some kinks, but if you’re not feeling this, we don’t have to wait an agonizing month for a half-inch of growth. (Least sensational spam email subject line ever, right?)
But enough about that! Let me tell you about this salad.
Here in Portland, it is basically spring. The bulb flowers are poking out of the ground. I walked to the grocery store at 7 am this weekend in jeans and a sweatshirt. Birds? They are chirping (and if you sniff enough glue, you’d swear you can almost make out the lyrics to that one Donna Summer song).
But I digress. In addition to this pleasant weather, apples are still going strong at the farmers’ markets around here, so it’s like winter never bothered to come. This is very new to me.
In my not-winter winter, this is the kind of thing I’ve been eating lately, at least when I eat like a grownup: fresh and wintry, hearty but light, and a perfect companion to a crusty slice of bread.
The paprika-and-cayenne-spiked tahini dressing is what really makes this into something I, personally, cannot stop eating. If you’re not a fan of the copper color the paprika imparts to the dressing and the salad as a whole, I have a feeling you’d get great mileage out of minced jalapeno, too.
Like any salad that doesn’t feel like punishment — we’ve all been there — this has pops (and moms?) of sweetness from golden raisins and saltiness from feta. It gets better as it sits, too; the plumped-up raisins are especially nice.
For the anti-raisin contingent: dried cherries, cranberries, and currants would all be a solid option.
For the anti-dried-fruit contingent: try crushed Oreos?…
(DON’T DO THAT, that’s gross.)
So yes, lovelies. That’s all I got for ya today! In my next post, we will critique my haircut for real… Maybe. Cheerio for now!
- 5 tablespoons olive oil
- 2 tablespoons tahini
- 2 tablespoons white balsamic vinegar
- 1 tablespoon lemon juice
- 1 1/2 teaspoons hot Spanish paprika
- 1/4 teaspoon (more or less to taste) ground cayenne pepper
- 2 large crowns broccoli, chopped
- 2 apples, diced (a sweeter variety is nice — I used Gala)
- 3/4 cup crumbled Feta cheese
- 1/2 cup golden raisins
- 1/2 cup (loosely packed) flat-leaf parsley, chopped
- Combine dressing ingredients in a medium bowl and whisk until until well combined. Put your salad ingredients into a large bowl, pour most of the dressing over, and toss to combine. Taste and add more dressing if desired.