Here’s a fresh and beautiful springtime salad inspired by the early Brooks Cherry appearance in our farmer’s markets this week. It’s crunchy, creamy & juicy, and sweet, tart & peppery, all in one bite.
The sweet and juicy fruit pairs well with the crunch and grassyness of the black eyed pea and english pea sprouts; and the avo and creamy dressing, tangled with the shock of peppery arugula, rounds everything out in balance.
This Friday at my favorite farmer’s market, I was so excited about these cherries, harbinger of summer, that I literally just threw together a salad idea in my head, made a few more purchases with the cash I had left, and biked all the ingredients to work in my backpack. I figured I could snap some pretty good photographs in our office kitchen, which encompasses one quarter of one entire building floor, and has 2 floor-to-ceiling windows as its 2 out of 3 walls. Great light, juicy cherries, some sprouts, my iphone camera, and all of a sudden I have a chance at making it to Fiesta Friday after all!
I artfully assembled my salad, moved it around to scout lighting, and then it happened. That person, you know the one . . . the one that every office has who is miserable . . . she snarked me! She rained on my sunny disposition. Really staring deeply into my salad (and getting into my personal space) I believe what she said was, “That looks so disgustingly healthy,” with a tinge of sincere scorn and mockery. Plus maneuvering around me with a step-ladder and crowding me big time. I mean, can you give a girl a little happy privacy . . . or wait 2 minutes until the space is free? I know I’m a little weird with my food but . . . can’t we all just get along? 🙂
On that note, I would like to wish all of my fellow “food obsessed” or “food interested” bloggers and Fiesta Friday #13 co-guests a very happy weekend filled with lots of good food, companionship, gratitude and love!!!!!!!
Here’s the Salad Recipe:
*Please note that the dressing recipe is adapted from Ina Garten’s recipe published on the foodnetwork.com, and it will make much more dressing than you need for this salad, but it is a WONDERFUL salad dressing to have on hand. I use Thai basil instead of regular basil because I like it better! I keep a jar in my refrigerator at work and at home.
3 cups wild arugula
1 cup mixed sprouts (I used black eyed pea and english pea found at my farmer’s market, but please feel free to use bean sprouts, radish sprouts, whatever you can)
1/2 cup fresh cherries, pitted
1/2 cup strawberries, halved
1/2 avocado, sliced
Arrange all ingredients in a nice big bowl. Sprinkle with salt and let sit while you make the dressing.
Ingredients for the Dressing:
1/4 cup buttermilk
1/4 cup mayonnaise
1/4 cup yoghurt, drained for half an hour
1/4 cup olive oil
1/2 bunch Thai basil
1 Tbsp mustard
1 clove garlic, smashed
1 Tbps lemon juice
1 tsp honey
Place the scallions, basil, lemon juice, mustard, olive oil, garlic, salt, and pepper in the bowl of a food processor fitted with the steel blade. Puree for 15 to 20 seconds to make a smooth mixture. Add the mayonnaise, yogurt, and buttermilk and blend until smooth. Transfer the dressing to a container, cover, and refrigerate for 1 hour for the flavors to develop.
For one gigantic salad as listed above, I use about 1/4 to 1/3 cup dressing and mix really well with my hands, then eat with a spoon! Don’t forget to top with freshly cracked black pepper.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/buttermilk-ranch-dressing-with-bibb-lettuce-recipe.html?oc=linkback