12.01.2014

BITTER GREENS SALAD // elspeth


Things are a bit hectic. But I just wanted to say—isn't it wonderful out there today? I'll take 58 and sunny any day, even if it is December. And also, if you're not completely averse to bitter, if it doesn't make you pucker up even hours later in your sleep, like it does Alex, you might like this salad. I ripped it out from the December 2014 issue of Bon Appetit and have been eating the leftovers for almost a week, even now that the avocados are brown and squishy. Alex and I disagree about a lot of things, though luckily not the important ones, and bitter is one we approach from very different places. I love it; he can't even stomach dark chocolate. So! If you're in his camp, I'm sorry, but if you're in mine, you're in for a treat.

BITTER GREENS SALAD WITH AVOCADO & TAHINI DRESSING

This dressing recipe makes about twice as much as you need for the salad, but it's an excellent dressing for all sorts of sturdy fall salads and keeps well. (It would also be nice drizzled over steamed veggies and rice.) As for the salad, it looks the prettiest on day one, but it's still good for eating for several days.

1/4 cup tahini
3 tablespoons apple cider vinegar
2 tablespoons soy sauce
1 garlic clove, minced
2 teaspoons minced, peeled fresh ginger
1 teaspoon Sriracha
1/2 cup olive oil
salt and pepper
1/2 pound mixed bitter greens, such as frisee, escarole, radicchio, and endive
1 clementine, peeled, seeded, and each slice halved
1/2 fennel bulb, shaved
1/4 cup cilantro leaves
1/4 cup fresh mint leaves
1 Asian pear, thinly sliced
1 avocado, thinly sliced
runny honey, for drizzling

First make the dressing. Mix the tahini, apple cider vinegar, soy sauce, garlic, ginger, Sriracha, and olive oil. Shake well and season with salt and pepper to taste.

Toss the greens, celemtine, fennel, cilantro, mint, and pear with the dressing in a large shallow bowl. Top with the avocado and a drizzle of honey. 

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