This is what the NYT claims it could look like. Good luck.
I have a tendency to get myself involved in blogs that quickly disintegrate from substantial and regular posting to little-to-no-posting for months at a time. This blog appears to be heading toward minimal posting from the get-go, and with our only established blogger leaving us for the time being, perhaps it will be up to me to pick up the slack. (In part of my effort to pick up the slack I tried to pick a new header image, after about 45 minutes of trying to fuck around with Photoshop in order to scale images and canvas sizes I finally just gave up and probably picked a worse picture. If anyone wants me to change it, let me know. I will do it.)
So, on Sarah’s suggestion, I am posting the Savory Citrus Salad recipe I used from a few weeks back. If you’re a regular diner at our Thursday dinners, which if you’re reading this blog, you probably are, then you may or may not know that I get a substantial portion of my recipes from Mark Bittman, either from one of the three books of his that I own (How to Cook Everything, How to Cook Everything Vegetarian, and Food Matters) or from his Bitten Blog, or Minimalist Column/Videos. The man pumps out recipes like nobody’s business and I tend to enjoy them and they tend to be slimmed down, or minimalistic (word?). Plus, I think he looks like Jeffrey Tambor and anything that reminds me of Arrested Development is a good thing:
Him?
In an effort to make the recipe vegan I replaced honey with Agave syrup, but other than that, this is basically the Bittman recipe (oh, and I just willy-nilly selected my citrus elements, you can dissect the image below and figure out what I ended up using).
Photographic proof that maybe this salad existed. Or that I at least bought some citrus.
2 blood oranges or tangerines
1 pink grapefruit
1 navel orange
Salt
1/2 small red onion or 1 shallot, chopped
3 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
1/2 teaspoon honey/Agave
Lime or lemon juice to taste
1/4 teaspoon freshly chopped tarragon or a pinch dried. (I also used some Basil here because some of my tarragon was getting mushy in the fridge).
1. Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with salt and garnish with chopped onion.
2. Whisk together olive oil, vinegar, honey, lime juice and tarragon until well combined; taste, adjust seasoning as needed and drizzle over salad.
That’s all I’ve got for now. Check back soon for more recipes and hopefully a new header image.
So I already said it, but I LOVED this. There’s a salad I get at Bread & Cocoa (dumbest name ever for a coffee/cafe place since they don’t bake their own bread or specialize in hot chocolate) formerly Briazz, on Kearny around the corner from my office. It’s basically satsuma oranges and pink grapefruit with romaine, blue cheese and candied walnuts. It’s AWESOME. Doesn’t need dressing (not a big fan anyway). It’s also now the cheapest salad they have at $6.95 since they jacked up all of their prices–cheaper than even their basic green salad. This makes no sense. Anyway, add some crumbled blue cheese, candied walnuts, and some romain lettuce to Bittman’s recipe above and I think it would be equally delicious.
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Now that you mention it, I recall adding some chopped almonds to this recipe at the last second. Cheese, as always, would be great here too.