Is it lame to post a recipe in September that I made a full quarter ago? On the one hand, well, yeah. I mean, this has been waiting in a queue long enough for companies to file financial reports. It's been waiting for a trimester. An entire season has come and gone. This dish has been waiting in the wings longer than some prominent celebrity marriages have lasted. And it's a salad - a (expletive deleted) salad. It's not like it's hard. It's not like it will set the world on fire. It's a salad. It's waited because I've been waiting to write up and post the stupid pickled turnip recipe, which meant that I had to wait to open the stupid pickled turnips until they had mellowed. It's not like I was waiting to unveil some great mystery.
On the other hand... romaine is a cool-weather crop. It came in probably the first farm share box of the season and I can still remember that delicious, crisp taste. You can get romaine at other times of the year, but I remember this head of lettuce and how incredibly flavorful it was. My husband could not believe that it was the same vegetable that graces dull, bland and boring salads at steakhouses. Cool weather is coming back - it's early yet, but I've already got some yellow leaves in my yard and I trod on acorns on half my dog-walking path yesterday. The pickle, of course, is a year-round ingredient. It's pickled, kind of like the aunt you avoid at family gatherings. So you could conceivably make this salad with the key ingredients being local and seasonal despite the fact that a full season has gone by since I actually made the dish. So maybe it's not entirely lame that I post it now...
Salad with Pickled Beets and Turnips (serves 4; approx. $0.60/serving)
1/2 very large head of romaine, washed and torn into bite-sized pieces
approx. 1/4 bunch cilantro, roughly chopped
2 tablespoons white wine vinegar
about 1/4 jar Pickled Beets and Turnips
- Combine the lettuce, cilantro and pickle in your serving bowl. Toss to combine.
- Drizzle with the vinegar.