Snappy veggies are POW! on a plate.

Salads / July 17, 2013

It was the first sunny day we’d had in over three weeks, and even with the sweltering humidity, I was glad to see the sun bathe us all in a little golden light. I reached for a dark red ripe cherry as I watched the afternoon shadows burn hot and moist into the sidewalk, and as the fruit burst in my mouth I knew I wanted to get to work making it shine in a new creation. Soon it was the star of the show, becoming quite literally POW on a plate.

It was girlfriend night and the three of us agreed that meeting for dinner, even if it was over take-out pizza, was the perfect way to end a sunny Tuesday. There’s nothing real special about Tuesday’s; they’re not hump day, they’re far from the weekend, and they’re not imprinted with the overwhelming confusion of Monday, so why not meet and laugh a little over a good meal?

To start with, I knew I wanted to add a little heat to the mix, so out came the jalapenos and some white onion. My mint beckoned next for flavor and a garnish. The cherries always look good against something green and crisp so I pulled out the celery and a nice firm cucumber.  You’ll find that each of these flavors meld very well and each bite is refreshing and acidic with a hint of sweetness. I was pleased that nothing overpowered any other flavor and it might benefit from a pinch of ground coriander or a sprinkling of sesame seeds. In any event. This was a winner.

Crisp Vegetable Salad with Cherries, Mint and a Jalapeno Vinaigrette

2 C fresh, dark red cherries pitted and quartered
4 stalks celery cut into large angled slices
2 large cucumbers, peeled and sliced thinly
1 jalapeno chopped small (just the green, not the seeds or pith)
Onion to taste, I used about 6 very, very thin slices of white onion and kept the pieces long.
1 T fresh mint cut finely
2 to 3 T rice wine vinegar
1 1/2 T sunflower oil or other light oil
2 T sugar
Salt and Pepper

Assemble salad items in a bowl, mix dressing separately and whisk to combine. Toss with salad and chill for an hour. Serve with mint sprig as a garnish. Can add more jalapeno if you like it hotter.

Get the cookbook!

Let's think about food preparation as art, and flavors as adventurous stories. Say ‘goodbye’ to safe sequences, or copycat flavors, and use your senses to curate the perfect meal. My recipes help your kitchen come to life as I share anecdotes about food chemistry, and fun shortcuts that conquer menu-mediocrity. my cooking style is one that combines everyday ingredients into sensuous layers that wake up the bored palate as I reveal easy-to-understand tips, tricks, and hacks so everyone can prepare and serve Bling Cuisine with confidence and joy!


Follow us Ifeellikecooking