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May 18, 2012: Katie’s Salad

May 18, 2012

Last weekend, I got a very nice visit from Teja and Katie. We had a very relaxing lunch and then Katie swam at the lake while Teja and I chatted on shore. Even ‘tho it was Mother’s Day weekend, and the weather was perfect, we had the whole lake to ourselves! Teja was kind enough to bring a bag of foodstuffs, computer stuff and Katie brought me an crocheted pot holder she had made by hand and also an apron with an image she had drawn on the front. Having not seen them both since Teja’s birthday, last month, I wanted to make them lunch for them. I made:

  • Baked Flounder in Lemon & Butter
  • As Good as it Gets” Noodle Salad
  • Asparagus & Carrot Salad with Walnut Dressing
  • Strawberries in Kefir and Ground Coriander

Katie, at nine-years old, is notoriously particular eater, and as such it is a challenge to get dishes just right for her. She ate everything but she absolutely loved the Asparagus and Carrot Salad with Walnut Dressing, so I thought I would dedicate it to her!

Katie’s Salad:

Wash, skin, and matchstick two carrots and put aside. Wash and then chop off the woody ends of a bunch of asparagus, and boil in 2 Qts. H2O for no more than 2 minutes. The final minute, throw in carrots. Strain and immediately immerse in cold H2O, with several changes of cold H2O until veggies are cool. Strain again and refrigerate (I served this dish cold, but it would make a very fine dish warm as well, just make the dressing beforehand, if serving warm.)

Walnut Dressing:

Toast 1/2C. walnuts. When cool add walnuts to a food processor along with 2 Tsp. each of white miso and shoyu and 2 Tblsps. each of mirin, olive oil, and rice vinegar. Blend until smooth-ish.

Top asparagus and carrots with dressing, two scallions sliced 1/4″ and thinly sliced mild red pepper.

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