Cooking With Metachat!

Monday, September 26, 2005

safetyfork's Kicking-Lemon Salad

Take two decent-sized cloves of garlic, put them in your mortar throw some salt over them, mash them up good with the pestle.
Take a lemon, grate/zest about half of it (approx. 1 tablespoon).
Cut it in half and juice it (approx. 1/4 cup o' juice).
Put the zest and the juice in the mortar.
Take about 2 tablespoons of whole-grain mustard (like the grey poupon, or better brand, country style) and put it in the mortar too.
Now add some olive oil (maybe a 1/3 cup or so).

Stir that all up. Now you have yummy salad dressing to put on your mixed greens (I like boston and some romaine maybe with a little bit of arugala too).

Toast up some walnuts on the stove (maybe half to a whole cup).
Throw those guys in the salad and toss it with the dressing.
Top that with some grated parmagian or romano cheese (maybe a little fresh ground pepper, too) and you are good to go.

Want stronger flavor? Add more Garlic, lemon and mustard to the mix.
Need to bulk it up because that's all you are eating? Cut up some Ginger-marinated Seitan or Lemon Tofu in small cubes (my favorite is "lemon pepper tofu" by fresh tofu inc - it's already baked and so good).
It is worth noting that some people like a little less kick to the dressing, in which case, simply reduce the garlic, lemon, and mustard. (I like more zing.)

Additional Variations:
Stepping out of my vegetarian box: You can also cook up chicken and mix it in with the salad described above. No real need for the tofu then.

You can also slice up an avacado and mix it in with the salad for another variation on the flavor factory that is Kicking-Lemon Salad.


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