July 29, 2021
Green Sauce Salad
This green sauce makes a fantastic all-around dressing to keep on hand as a meat seasoning, salad dressing, dip, and little add-in to something like a nice grain bowl for a flavor punch.
A note on spice: I used 1 Tbsp. Fiery Fool hot sauce. This stuff is hot, and it made my sauce nice and spicy. I lean toward spice so I would totally suggest going in that direction. If you do not, a de-seeded jalapeño would be fine.
gluten-free, paleo, pescatarian
Great Green Sauce Salad
Sauce
10 cloves garlic
4 scallions (reserve 2 + 2 of the dark green parts for the salad body)
1/4 c. cilantro
1 Tbsp. your favorite pretty dang hot hot sauce (see head note)
1 Tbsp. vinegar (I used black vinegar)
1 Tbsp. fish sauce
1 Tbsp. sweetener (I used brown sugar)
1/3 c. olive oil
Salad
10 radishes, sliced into thin moons
3 – 4 small cucumbers, sliced into thin moons
2 scallions (whole), sliced thin + 2 green parts of scallions, also sliced thin
1/2 c. snap peas, sliced thin on the bias
1 jalapeño
5 – 10 cherry tomatoes, sliced in half
Optional: Chicken that’s been marinated and sauteed in some sauce
Topper: Finishing salt & fresh cracked black pepper
To make the dressing, blitz all the sauce ingredients, incorporating the oil in a steady stream to make an emulsification. Set aside.
Assemble the salad by tossing all salad ingredients together. Add 1/4 – 1/2 cup of the sauce to dress and top with some finishing salt & freshly cracked black pepper before serving.
Serves 2 for dinner beefed up with a protein (I had mine with leftover chicken, but steak bites, salmon or tofu chunks would also be great)
July 28, 2021
July 27, 2021
July 26, 2021
July 25, 2021
July 24, 2021
Tomato Salad Goes To Asia
I don’t know about you, but it’s boiling hot where I live – aaaaand I ate so much on my vacation to the States that pretty much all I want is a crisp, refreshing salad. With no lettuce, because it’s not my favorite way to do salad.
This recipe is a riff on a Vietnamese version I read in a magazine on the plane – if I remember correctly, that version had less in the way of heat and less in the way of vinegar. I had leftovers of this salad for days (yay, a salad that gets even better as it ages) and liked the days I remembered to add a little extra lime juice kick the most.
gluten-free (check your labels), paleo, pescatarian, low carb
Tomato Salad Goes To Asia
1/4 c. sugar (I used brown)
1/4 c. fish sauce
1/4 c. lime juice + more for serving
1 Tbsp. rice vinegar
Big pinch red pepper flakes
1 Tbsp. sesame seeds (optional)
Generous bit freshly cracked pepper
500g cherry tomatoes, halved
1/2 fennel bulb, sliced into thin moons
3 small or 1 large cucumber, sliced into thin moons
1 long pepper (your fav variety – I used something red akin to a Cubanele)
2 c. mixed herbs (I used cilantro, mint & dill)
Toppers: Roasted, salted peanuts, French fried onions, green onion slices, finishing salt, extra squeeze lime juice, extra cracks black pepper
Combine all ingredients listed before the tomatoes in a jar and shake until we’ll combined and the sugar has dissolved.
Chuck the rest of the non-topper ingredients in a large bowl. Toss with the dressing.
Serve with your desired toppers and enjoy for a few meals.
Serves 4-6
July 23, 2021
July 22, 2021
Gastography 