One notably hot summer – as if we have other then notably hot summers – our suppers consisted of Salads, Sandwiches and Smoothies. It was a “there’s already enough heat in the kitchen, who has any appetite to anything big in this heat anyhow?” summer.
But I never made a salad in a jar. Nor am I about to now. Salad dressing in jar, yes. Salad outside the jar.
Now, IF (when) I’m in the checkout line for far toooooo long, the magazines that line the counter seem more and more interesting. This can lead to some buyer’s remorse. And so the other day I ended up with….a magazine I looked at the next day and said, “I spent CASH MONEY on this hooey?”.
Being summer there was a story on salads, but not any salads:
MEALS IN MASON JARS
You may remember where I stand on the Mason Jar as food service ware. Shark jumped.
So, what exactly IS a Mason Jar?
The Mason jar was invented and patented in 1858 by Philadelphia tinsmith John Landis Mason (1832-1902). Among other common names for them are Ball jars, after Ball Corporation, an early and prolific manufacturer of the jars; fruit jars for a common content; and simply glass canning jars reflecting their material. Wiki
And now for a salad to eat out of a bowl or a plate…..the Summertime Salad.
Take greens, wash them well, add fruit, veggies, nuts, herbs, maybe some cooked beans or hard boiled eggs or even some cheese, leftover cooked macaroni, stale bread bits…. literally everything BUT the kitchen sink – top with a dressing.
You can get these things from your garden or the Farmer’s Market or even the regular ole grocery store. This can be your lunch, your dinner or your supper. It can expand to serve from one person feeling peckish in the heat to a good sized hungry crowd. This isn’t as much as a recipe as permission to eat the things you like in whatever combination you think would be tasty. The dressing brings it all together.
Goddess Dressing, Neo-Green:
½ total cup rough chopped fresh dill, basil and/ or parsley (or whatever combo you’d like or happen to have on hand – add up to another 1/4 cup if you like it greener)
3 cloves of garlic, peeled
1 Tablespoon grainy mustard
½ cup plain yoghurt
½ cup olive oil
2 teaspoons fresh lemon juice (1/2 a large lemon)
Salt and fresh cracked pepper to taste
- In a blender (or food processor) combine the herbs, garlic, mustard, and yoghurt and process until well blended.
- With the machine still running, add the olive oil in a steady stream.
- Add lemon juice and pulse to combine. Season with salt and pepper .
- Put on the salad…you already figured that part out, right?
Adapted from Chris Schlesinger and John Willoughby. Lettuce in Your Kitchen. William Morrow and Co, NY. 1996. pp. 138-9.