Today’s lunchtime salad included one of my favorite combinations: balsamic vinegar and soy sauce. When I roast asparagus, I just drizzle over it about equal parts of soy sauce and balsamic vinegar, toss and bake. So today when I made a blue-cheese vinaigrette dressing and it seemed to be missing something, I turned to soy sauce. The salad itself is my usual “kitchen sink” salad – I tossed in whatever I had on hand. It’s one of the things I enjoy most about fixing a salad – it can be as simple as lettuce tossed with a bit of dressing, or filled with an assortment of vegetables, grains, seafood, and meat.
For the dressing, I combined in a small bowl:
- 1/2 cup balsamic vinegar
- 1/4 cup soy sauce or tamari
- 1/4 cup olive oil
- 1 tsp. mustard (I used home-made spicy course grained mustard)
- tsp. honey (preferably local)
- 1 ounce blue cheese or gorgonzola
I made more dressing that I planned to use so that I have some on-hand the next few days.
For this salad, I combined in a large bowl:
- mixture of local greens (red leaf lettuce, arugula, and frisee)
- cooked wheat berries
- cooked edamame
- sliced radishes (I used a large radish from my local farmer – it looks like a China Rose radish – about 1 inch in diameter and about 6 inches long)
- chopped tomatoes
- steamed shrimp