Today’s Salad

I love my simple salads!

Shredded iceberg, celery, Fuji apple, cilantro, Vermont cheddar, and cider vinaigrette.

A quick dressing recipe:

Into a mixing bowl combine one tablespoon honey, one tablespoon dijon mustard, 1/4 cup apple cider vinegar (I like Bragg’s), 1 garlic clove (smashed and very finely minced), about a 1/2 teaspoon of kosher salt, a pinch of ground coriander, a pinch of ground cardamom, and a healthy dose of freshly cracked black pepper. Whisking constantly, drizzle extra virgin olive oil in a steady stream into the bowl until the dressing emulsifies, probably about 1/2 cup to 2/3 cup of oil. Taste it to make sure it’s balanced and nuanced, adding a bit more oil or vinegar or honey to check or boost the acidity. Adjust your seasoning if necessary.

Use this dressing for any kind of leafy or chopped salad, such as Today’s Salad.

“Roughage is a ‘good thing’.” — M. Stewart



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