The most interesting salad

This week at the farmers' market, I got lucky: I found two bags of greens left over from the previous week, labeled $1 each! One was pea shoots, and one was baby rainbow chard. I snagged 'em both and ran home to make something yummy.

I've never used pea shoots before; they're quite pretty. There are lots of small, round leaves, and little tendrils on the tip of each sprig. They also taste quite sweet, much like peas...



And rainbow chard, from what I can tell, is a prettier, more exciting version of baby spinach. The texture is similar, but the stems are colored red, orange and yellow.


I tossed a handful each of the two greens with other farmers' market finds: radishes, mushrooms, honeycrisp apples, and an extra-sharp cheddar. The honeycrisp apples are as their name suggests -- sweet-tart and extra crunchy. They go very well with sharp cheddar.


Since the cheddar was quite creamy, I wanted to keep the dressing light and tart. I settled on a dijon vinaigrette: equal parts lemon juice, dijon mustard, and blue agave syrup (can substitute brown sugar or other sweetener; see note below for details). I poured a stead stream of one part olive oil into the mix, stirring vigorously to emulsify, and poured the dressing over the salad.

Pea Shoots, baby rainbow chard, radishes, mushrooms, honeycrisp apples, sharp cheddar, dijon vinaigrette: how's that for a whimsical little salad?

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Asian Cabbage Salad

I promise lots of posts this week with various recipes and pics from our housewarming, but this recipe was requested multiple times tonight with varying degrees of urgency, so it gets first attention. My mom and I first encountered this salad at a potluck. One of the guests showed up with four ziploc bags, and in a matter of minutes had a beautiful salad ready to go. Naturally, we went home and attempted to copy the fantastically sweet and tangy dressing for our own cabbage slaw. After a little tinkering, my we got it just right. Ever since then, it's been a family favorite. I've been known to devour this salad whenever it's in the fridge -- and that's pretty often, considering my mom always keeps around tupperwares of toasted "crunchies," dressing and the other ingredients. This will soon become a staple in your house -- and it's quick to prepare. I should add that this salad will welcome whatever you toss its way: yesterday, I had leftover chopped and spiced water chestnuts, carrots and fennel from some Asian dumplings I had made, so I added them to the salad and they worked quite nicely.

Asian Cabbage Salad
serves 6-8.

salad:
1 bag sliced cabbage or 2 small heads of cabbage, one green and one purple sliced thinly
2 scallions, washed and slivered
1 can mandarin oranges
1 avocado, sliced (optional)

crunchies:
1 bag instant ramen, broken up into small pieces
1/3 cup sliced or slivered almonds or pine nuts
1/4 cup sesame seeds

dressing:
1/4 cup soy sauce
1/2 cup apple cider vinegar
1/4 cup brown sugar
several dashes sesame oil

1. Preheat over to 300 degrees. Put ramen noodles, nuts and sesame seeds onto a baking sheet in a single layer. Bake 10-15 minutes, or until ramen are golden. Cool completely.

2. Toss all vegetables in a large salad bowl.

3. Combine dressing ingredients in a small bowl and whisk with a fork.

4. Toss together shortly before serving. Noodles will gradually get soggy, so the sooner served, the better. Read more!