hot salad & other stories
Welcome to hot salad & other stories. Glad you’re here, glad you’re ready to learn, eat, and imbibe with me. The journey of my email newsletter has been a long one, from an occasionally-used Instagram, a ‘I wrote one post now I’m done’ blog—which I'm reviving now that the newsletter is off to the races. I’m planning to make the email chain stick like a popcorn kernel in your tooth, but wanted to post the content here to share with more people. I’ve always wanted a space to do more food writing. Friends and family members often ask for recipes and ideas — I thought I’d try and gather them to share with even more people. So here we are!
This week’s recipes are keepsakes, things that you’ll be able to learn once and adapt forever. I certainly have.
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HOT SALAD #1
The inaugural ‘hot salad’ recipe came from a good friend of mine. It’s more of a template than a true recipe, and will fuel you for days and nights with its endless possibilities. It transforms with the seasons, dependent on what’s in season and in the pantry.
Place a few handfuls of a crisp green into a large bowl. Greens could be any mix of:
- arugula (the favorite), chopped romaine, spring mix, spinach, escarole, dandelion greens, radicchio
On top of the greens, add a hot (recently cooked) grain or bean:
- the ‘original’ version uses a can of chickpeas crisped in a cast iron pan, but quinoa, rice, or another crispy bean also works
Crumble in a cheese:
- feta, fresh goat cheese, a shaved hard cheese, a nice blue cheese, even shredded cheddar
Pickles! Pickles add a welcome crunch and acidic bite against the cheese and grains/beans:
- cucumber, red onion, rhubarb, carrot, beets, green beans, butternut squash
Chop, slice, or dice seasonal or favorite vegetables:
- green beans, roasted beets, roll-cut carrots, cooked new potatoes, turnips, chopped cauliflower
Mix and dress your salad lightly, but keep extra on the side in case you need more along the way:
- mustard vinaigrette, yogurt whisked with olive oil and poppy seeds, green goddess, tahini lemon
Add fun things!
- potato chips (yes!), herbs, seeds, seasonal fruit, kimchee, a fried or soft boiled egg, grilled chicken
Taste and add salt, pepper, acidity, or sweetness as needed.
Starter suggestions:
OTHER STORIES
Oh, you wanted to know how to make your own pickles and vinaigrette? I read minds, too.
Dad’s pickles: thinly slice your vegetable, and pack into a heat-proof jar. Guestimate the amount of liquid that will cover your vegetable: bring a 1:2 ratio of water to vinegar to a gentle boil (use a 1:1 ratio if you’re nervous about it being too acidic, you can always taste and adjust). Dissolve a large pinch of salt and a spoonful of sugar or honey in the liquid. To the jar, add a few whole peppercorns, a chile pepper, some dill, a crushed garlic clove… extra flavors. Carefully pour the hot pickling liquid over the contents of the jar. Tightly seal and leave on the counter until cool. Chill completely in the fridge. Pickles keep a few weeks, if they last that long. My favorite mix lately: thinly sliced white onion, Hatch chile, and rhubarb.
Everyone needs a classic vinaigrette recipe in their back pocket. Combine a small spoonful of mustard, a pinch of salt and pepper each, and about 2 tablespoons of vinegar in the bottom of a large bowl. With a whisk, drizzle in enough olive oil until the vinaigrette becomes opaque and moves slowly across the bottom of the bowl (the goal is to emulsify the oil and vinegar). Taste, and add a little bit of honey or maple syrup if it’s too tart. Not smooth enough? Whisk in more oil.
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The point is to be short and sweet. Have content requests or questions? Send ’em my way.
