I always get confused when my favorite food magazines start to tempt me with a SALAD on the cover. Am I the only person who thinks this is weird? Yet, I still pick up the magazine and think, “Oh! Yum. A SALAD.”
What happened to braised short ribs with gremolata, a huge stack of buckwheat pancakes with a maple marionberry sauce, or a rich citrus-glazed cake.
Nevertheless. I have to say it worked. I bought the magazine on Saturday and perused through some of the recipes and it left me with this conclusion: Spring produce is coming, and I want a SALAD.
What do you crave when Spring arrives?
What makes this simple salad is the ingredients used. Pistachio oil, Zinfandel vinegar, and French feta are a must in this recipe. Without that, it is just a boring, old dinner salad.
Prep time: 10 minutes
Serves: 4 as a dinner salad and 2 as and entree
1 tbsp. Dijon mustard
3 tbsp. Zinfandel vinaigrette
1/2 tsp. salt
Cracked black pepper
4 tbsp. pistachio oil
4 oz. young field greens (baby spinach, arugula, baby beet tops, lollo rossa)
2 scallions, thinly sliced on an angle
1/4 c. pine nuts, toasted
1/4 c. zante currants
1/2 c. French goat feta, crumbled
1-2 avocados, sliced
In a small bowl, make the vinaigrette. Combine the mustard and the vinegar and whisk until blended. Slowly add in pistachio oil and whisk until blended. Season to taste with salt and cracked black pepper.
In a large bowl, toss the field greens with the dressing, scallions, currants, and pine nuts. Pile generously on 4 large plates. Top with crumbled feta and avocado slices. Serve immediately.
March 18, 2009 at 12:30 pm
I’ve gotta say; I’m often tempted more by salads than anything else (well, maybe pastas.) Something about the diversity of salads is so intriguing.
And this one sounds great.
March 18, 2009 at 5:47 pm
This looks lovely, but it may have to wait a few more weeks. Where are you getting avocados in Seattle this time of year? The Whole Foods in Roosevelt only has South or Central American avocados so far, and I’d rather wait until the organic ones from California are available. The silly things we do in the name of carbon footprints.
Oh, well. The daffodils are up, and spring is coming so soon!
March 20, 2009 at 10:09 am
Alana-You are right! The Roosevelt Whole Foods on has Central and South American Avocados, but I just couldn’t resist:)
March 18, 2009 at 6:44 pm
After spending 3 days in Austin, TX for SXSW Interactive, I must say, salad sounds divine. Where to get pistachio oil??
March 19, 2009 at 12:32 am
You know, I also crave salad, and exactly the kind that you made. Especially with avocados! I think I ate a whole avocado the other day on toasted wheat bread for lunch. It was heavenly. The only thing I would add are thin slices of grapefruit! Oh, yum, yum, yum!
March 19, 2009 at 6:56 pm
That looks fantastic! Salads are so much fun! I feel spring almost now:)
March 20, 2009 at 8:43 am
How funny- I’m one of those that gets pretty excited about delicious looking salads on covers! Love to do unique versions, and this one definitely sounds unique! Delicious!
March 25, 2009 at 12:24 pm
Avos, feta and pine nuts! Talk about pretty.
March 26, 2009 at 5:50 pm
Salads are so refreshing. I think they make great covers for spring, after months of heavy food and desserts. I think greens have a wonderful way of making you feel well balanced and nourished, and when it is hot there’s nothing like a good salad. Besides, anything with avocado tempts me!