It's almost the end of a four-day weekend, and last night as I went to bed I wondered I had a four-day weekend? Really? What happened to it?
Well, I got Inspecting Carol open to a sold-out house on Friday and a rave review that appeared online yesterday. I couldn't be prouder of my hard-working cast and crew, particularly with the obstacles we encountered in the rehearsal process.
However, I'm feeling that usual start-of-holidays stress, which is probably multiplied by my not getting my usual amount of exercise over the last few weeks. I'm resolving to spend the next few weeks getting lots of exercise (remember that promise about getting back to cross-country skiing?) and eating healthy.
'tis the season for food landmines for those of us trying to watch what we eat. I did my share of eating unhealthy things over the last couple of days, but lately I've also fallen back in love with salad. I'm not talking about iceberg lettuce and out-of-season tomatoes here, but composed salads with tangy homemade dressings and satisfying accompaniments.
I made one of my favorite salads to take to Thanksgiving dinner, where it was decimated, perhaps because it seemed like the virtuous choice on the table. As I try to eat healthfully over the next month, this salad dressing will be appearing on the table often. Although my preference is to plate the salad individually, I dressed it in a large salad bowl for Thanksgiving and it didn't lose anything other than its composed prettiness.
I've used this dressing with baby arugula, a mixture of seasonal baby greens and an herb salad mixture. It worked beautifully with all of them. This recipe will provide ample side salads for four to six people.
Adapted from the Mozza Cookbook by Nancy Silverton
1/3 cup finely chopped shallots
1/3 cup freshly-squeezed lemon juice
1.5 tbsp. champagne or white wine vinegar
1/2 cup extra-virgin olive oil
Kosher salt to taste
1 tbsp. fresh-ground pepper
For the salad:
2 oz. thinly shaved pecorino romano cheese
8 cups salad greens
Maldon flaked sea salt, or other good finishing salt
First, marinate the shallots in the acids by placing them in a small bowl with the lemon juice and vinegar. Stir and allow to sit for at least ten minutes.
Drizzle in the oil slowly, whisking thoroughly. This dressing emulsifies when it is thoroughly mixed. Add the salt and pepper and whisk it in, then taste and add more seasoning as necessary.
Add the greens to a large salad bowl and add the dressing bit by bit, tossing with your hands to combine. You will want to add just enough dressing to thinly coat the leaves, but not leave dressing sitting in the bottom of the bowl. Add a good pinch of the sea salt and toss again.
|Thanksgiving's big communal salad|
Mound the greens on individual salad plates if desired, and top with a few thin shavings of the pecorino cheese.
|The salad individually plated a few weeks ago at home.|
You will have a substantial amount of leftover dressing, which easily keeps for a week in the refrigerator.