A Salad with Texture
These words have something in common: texture. In my kitchen, I like to focus on how the food I make �feels.� In The Modern Menu,I tackle the importance of texture in cooking. It turns out the human mouth is incredibly sensitive � you all know the feeling of freezer burned ice-cream, for instance. Not good.
When it comes to texture, I particularly love bright, layered salads where all the components come together in one cohesive bite after another. There�s a recipe I�d like to share, though I recommend some slight modifications due to some ingredients being out of season. Instead of peaches, I recommend using green apples or another type of seasonal fruit you like.
Happy cooking - and remember, it doesn�t have to be perfect!
Spinach, Haricots Vert, and Avocado Salad with Crunchy Honey Dressing
Crunchy, salty, sweet, and sharp � this salad has it all! The dressing contributes texture with sunflower and sesame seeds as well as sweetness and tang with honey
and cider vinegar. All in all, a unique and delicious concoction.
8 Cups baby spinach
Handful haricots verts, trimmed and cut into 1-inch pieces
1 Avocado, pitted, peeled, and cut into small cubes
1 White peach, skin-on, pitted and cut into very thin slices
� Cup sugar
� Cup honey
� Cup vegetable oil
� Cup cider vinegar
1 Teaspoon Dijon mustard
1 Garlic clove, minced
� Cup salted shelled sunflower seeds
2 Tablespoons sesame seeds
Place the spinach, haricots verts, avocado, and peach in a large bowl or on a large platter. Combine the sugar, honey, vegetable oil, vinegar, mustard, garlic, sunflower seeds, and sesame seeds in a jar with a tight-fitting lid. Shake to thoroughly combine. Drizzle the dressing over the salad and toss to coat all over.
Serves 6 to 8
Comments
Post a Comment