Plus or Minus ingredients=new salad every time

Friday 1 May 2009 | Posted by Kishi | Dressings

saladI am posting this a day late…why??? Blame it on the electricity cuts!
Dry skin and hot weather. What a combo! Came home rushed to my room switched on the AC and stood in front of it and thought of some cold place like Russia. A friend just called me few days back and was like let’s go to Moscow…and I thought of it more than a few times what a jaunt it would be, food/vodka etc etc. Being on a plane -a new city- New world- always has given me a high other than food. Wish it was as easy/fast as thoughts and one could just pick up there bag and vanish. Anyway let’s make a salad!

Coming to the food part…Saw Boston lettuce in market and also got some beautiful pink rosy radish. Not really the weather for radish but oh well. India people tend to eat radish in winters with Sarso ka Saag. (North Indian Cuisine).

I thought of making the salad with lemon dressing.
Lemon is just always super cool and refreshing…last minute addition -basil which is growing outside in a big boat style pot in my house.
(I have basil, sweet Thai basil, coriander and mom has just put some lemon grass in a new pot-fresh plucked herbs are always better)

BOSTON LETTUCE AND RADISH SALAD
Ingredients/Amount
Boston lettuce 1 head
Radishes, wash it a lot 1 bunch
Lemon dressing 1 recipe follows
Salt and black pepper t.t.

Method for the Salad
1.Remove the leaves of the Boston lettuce and leave them whole. Wash and drain well. Let it dry out. Chill it if you want.
2.Slice the radishes very thin, leaving in a disc shape – 1/16″ thick.
3.Prepare the Lemon Dressing
4. Toss the lettuce and radishes with the dressing, salt and black pepper as needed.

LEMON DRESSING
Vinegar 2 tbsp
Fresh squeezed lemon juice ½ Cup
Sugar ¼ Cup
Olive oil 1 Cup
Salt and white pepper t.t.
Basil leaves fresh ¼ cup

Method for the Lemon Dressing(store it if you have extra -it’s good for next day too)
1.Combine the vinegar (I have white wine/apple cider- I opted for white wine), lemon juice and sugar and mix well to dissolve the sugar completely
2.Whisk in the oil, salt and pepper add the basil leaves which are thin julienne. Why julienne and not just chopped or minced coz It looks pretty! Can add mint if you don’t have basil!

Q:You know what’s the best part I like about salad??
A:+ or – what ever you like!It’s simple math to wow salad!

PS- I write t.t. – which means to taste 🙂
Some info courtesy Wikipedia: In American culture, a popular phrase for saying that a gadget can do many things is, “It slices! It dices! It makes Julienne fries!” This phrase is a parody of Ron Popeil’s 1960s television advertisements for the Veg-o-Matic kitchen tool. A common U.S. urban legend holds that julienne is named after Julia Child.

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