Here is another backlog recipe. I don't have the excuse of an ailing computer for this one. This one dates back to July. Look out your window. It is no longer July. Well, I actually have no idea when some of you are reading this, but it isn't being posted in July. Sometimes things just get buried. We got a lot of salad greens and such this year from the farm share and I didn't want to become The Salad Blog, so I put some of the salads off and they got buried in the backlog. It's okay though. The important part of this salad isn't the green leafy things. You can get most of those year-round at the supermarket, although they taste best during their natural growing season. (The tomatoes I would leave out until summer. You'll be happier that way, and it's not worth spending money on fresh tomatoes that don't taste like tomatoes.) The important part of this salad was the dressing.
I wanted a dressing that was a little bit different. I wanted a dressing that would make people sit up a little straighter in their chairs, that would wake them up a little. I also wanted to get some things off my counter. This dressing did both. All I did was mix up a bit of harissa with some oil and vinegar. If your guests do not like spicy food then do not serve this dressing, but to be honest I don't think it was all that fiery. Try it sometime soon with whatever salad dressing options you have on hand.
Salad with Harissa Dressing (serves 6; approx. cost per serving not available)
1 large head romaine lettuce, washed and torn
2 cucumbers, seeded and chopped
2 tomatoes, washed and chopped
2 ounces jarred harissa
2 tablespoons olive oil
1 tablespoon white wine vinegar if necessary
Equipment:
- Small bowl
- Fork or whisk
- Combine the vegetables in your serving bowl. Toss to combine.
- Combine the olive oil and the harissa in the small bowl and whisk to combine well. If the mixture is too thick to drizzle add a little vinegar. Mix well.
- Drizzle the dressing over the salad.
- Serve.
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