Ah, summer. How I remember the long, languid, carefree days infused with sunshine. The kind of brightness that shimmers in mid-afternoon air, making the trees, the leaves, even the parked cars look as if they’re trembling with sheer joy. Easy living, with no boots or jackets or scarves or sweaters. Being able to think, “oh, I forgot to buy lemons,” and–just like that–grabbing your car keys and heading straight into the car, just as you were, and you’re gone. The easy pace of traffic, whittled to a third of its usual volume as everyone is off to the country or busy playing tourist in other cities when the weather is fair. Easy cooking, with juicy summer fruits and crisp, exotic greens and–as often as you can stand it–ice cream.
Ah, yes, I remember it well. . . easy, breezy, beautiful Cover Girl SUMMER. What a shame it refuses to reveal its shiny face just yet in Toronto (another day of rain. Sob).
Now, I wouldn’t want you to get the wrong idea about me or anything, but in summers past, one of my favorite pleasures was a good, cold, frosty gin and tonic. While I was never much of an alcohol drinker (I might have a glass of wine with dinner once or twice a month), when it came to summer, I loved sitting out in the sun on the patio with a big book and an equally big G&T. During the solstice season, the HH and I have a tradition of heading north for a long weekend. For the past 14 years, every summer we’ve taken the 2-1/2 hour trek up Highway 400 to our favorite country resort.* Once there, we spend the days soaking up the rays by the pool, reading all the books we couldn’t get to during the rest of the year, filling out the massive Globe and Mail crossword, and drinking gin and tonics.
It was bliss, I tell you.
(“Mum, what’s a gin and tonic? Because if we have to slurp one up to spend time in that pool, we’re on it!”)
Because of the ACD, however, I haven’t partaken of any kind of alcoholic beverage for over 2-1/2 years now. No wine with dinner. No Kalhua in my coffee (and no coffee, either, for that matter). No G&Ts by the resort pool. And, most certainly, no Bloody Caesars.
Perhaps that’s why I named today’s salad “Muddy” Caesar–the name brought to mind that erstwhile summertime cocktail, and the thought of summer was enough on its own to perk up my day. Or maybe it’s because the dressing resembles mud; a little gray, a splash of brown, a dollop of clay. Or, maybe, I just liked the sound of it.
Whatever the case, this is a great summer salad. Along with fresh fruits, homemade ice cream, frozen lattes and (in days of yore) gin and tonics, salads are staple summer fare in the DDD household. In fact, I’m sure that for many of us, the word “summer” is tantamount to “salad.” Not only are they quick to prepare and abundant this time of year, they are raw, which means no added heat on those steamy July afternoons; they are light, which means you can get out and play that much faster after eating them (or go swimming without that 30-minute wait period your parents always told you was essential); and they are jam-packed with antioxidants and phytonutrients that will provide all the free-radical fighting and nutrient density you need to frolick all day long in the sun. And while I wasn’t a huge salad fan as a child, I have come to really appreciate the veggie-and-dressing mix in recent years.
I’ve been aiming for a lower-fat diet the past few weeks (anything to vanquish those crazy extra pounds), so I’ve eliminated added oils in many of my recipes. This dressing worked out beautifully; no oil added, or needed, with avocado providing all the creaminess you can imagine. The usual pungency of Caesar dressing is achieved with the addition of a few cured black olives (thereby creating the salad’s muddy countenance), and the combination of garlic and lemon juice provides some bite and tang as you’d expect from this classic dish. Topped with ground pine nuts to simulate grated parmesan, you’ve got a Caesar facsimile that will please everyone.
Now, if only the weather would cooperate, you could eat this out by the pool, beverage of choice in hand.
*sadly, the place been slowly going downhill for years, and last summer was the worst. We’ve decided we can’t go back. Anyone know of a great resort north of Toronto?
[I snapped the photo before sprinkling with pine nuts. . .but did remember to add them before eating.]
Muddy Caesar Salad
This dressing is remarkably thick and creamy, even without added oil. The zucchini provide substance and moisture, but you won’t taste it in the final product. I haven’t used croutons here to avoid extra starches, but feel free to sprinkle the final salad with croutons of your choice for a more traditional Caesar-like salad.
For the Salad:
1 small head romaine lettuce, torn in bite-sized chunks
1 medium tomato, cut into bite-sized pieces
2 green onions, white and light green parts, sliced
For the Dressing:
1/2 small zucchini (about 4 ounces or 110 g), thickly sliced
1 small avocado, peeled, pitted and cut in chunks
2 small cloves garlic or 1 large clove
3 Tbsp (45 ml) freshly squeezed lemon juice
1 tsp (5 ml) apple cider vinegar (or use more lemon juice for ACD Stage 1)
5-10 drops plain liquid stevia, to your taste
1 Tbsp (15 ml) mellow white or yellow miso
8 oil-cured black olives, pitted
1/4-1/2 cup (60-120 ml) water, as needed
1/4 cup (60 ml) ground pine nuts
Make the salad: place all ingredients in a large salad bowl; set aside while you mix up the dressing.
Make the dressing: Place all ingredients except pine nuts in a powerful blender and blend until smooth and creamy. Add water to reach desired texture (it should be thick and creamy, like a thick sour cream). Spoon about half the dressing over the salad to start; toss until all the leaves are coated in dressing. You may add more if you prefer a more thickly dressed salad; if not, store remaining dressing in a closed jar or container in the refrigerator for up to 3 days. Sprinkle with ground pine nuts before servings. Makes 4-6 servings.
So: I’m going to make an effort to try to attempt to give it my best shot and strive to endeavor to maybe have a crack at liking winter a little more. I mean, I can’t complain about it right through until April, can I? (okay, don’t answer that). Well, with inspiration from Alicia’s “Happy Thoughts” at the conclusion of each of her blog posts, I decided earlier today to start the -23C (-10 F) day with three positives of my own. Three reasons to smile first thing in the moring? Well, that’s gotta melt away all that snow and ice anti-winter sentiment, right? And each one of these items, I daresay, is worth a cheer.
#1: Raw Raw for Our Winner!
I was delighted with the positive response to my most recent giveaway and am so glad that you all were as impressed with the company as I was. And as I mentioned in the review, the oils are great for use in raw dishes. Raw raw!
Who won the box of four types of Olivado oils? It was. . .
Number 87, reader Cathy! Cathy wrote:
“I am impressed that they are involved in Fair Trade. And Their recipes look great!”
Congrats, Cathy!! Please email me at dietdessertdogsATgmailDOT com asap with your mailing address so I can contact the company to send you your prize!
[Meghan (on the right) and me. Apologies for the blurry pic. . . darned pocket camera!]
It was great to meet Meghan and observe her über-enthusiastic and friendly demeanor in person. With my recent resolve to continue eating healthfully and introduce in a more “clean” diet over the next few months, I had already decided to consume more raw foods. And, as Meghan commented in her class, raw dishes are the perfect antidote to our natural inclinations during the chilly season, when we are more likely to overdo cooked and hot foods. I knew I’d find some great inspiration for new raw recipes at the class–and I did! (Oh, and we got to spend 2-1/2 hours with like-minded people in Meghan’s cool loft, too).
Here’s the raw “cous cous” salad, one of the many dishes that we scarfed downgobbled upinhaled enjoyed while there:
Raw Raw for Meghan’s cooking classes!
#3: Raw Raw for–Fennel!
[Raw fennel slaw with carrot, beets, ginger and black sesame seeds.]
It’s probably an understatement to say that my sisters and I “don’t like” fennel.
The CFO, for instance, was once out to dinner with some friends when she ordered a chicken and pasta dish. Here’s how the situation played out:
CFO: I’d like to order this chicken and asparagus dish, but I need to be sure it doesn’t contain fennel.
SERVER: No, Miss, absolutely not. No fennel.
CFO: Okay, then, I’ll have this.
The dish arrives. The CFO takes one bite and her face screws up like a beach ball being turned inside-out.
CFO: Ugh! Ptew! Bleh! This dish has fennel in it!!
FRIEND #1: No, it doesn’t. I’m eating the same thing. There’s no fennel in it.
CFO: I’m telling you, there is fennel in this dish.
FRIEND #2: Here, let me taste it. (slurp, chomp). Nope, no fennel.
CFO: It has fennel!
FRIEND #3: Let me try. (chew, chew, swallow). There’s no fennel in that, CFO! You must be imagining.
The others continue to eat their respective dinners, but the CFO won’t touch her pasta. The server walks by.
CFO: Excuse me, server, but could you tell me if there’s any fennel in this dish?
SERVER: No, that dish is made with asparagus and peas. No fennel.
CFO: Are you absolutely,one hundred percent sure? No fennel? No fennel AT ALL?
SERVER [looking a little less confident now]: Well, let me go ask the chef. [he trots off].
The server returns.
SERVER: I asked the sous-chef and he said there’s no fennel added to this dish. We use a pre-mixed spice mix, and we are sure there’s no fennel in that. Besides, we only inclue about 1/4 teaspoon of the spice mix in the entire pasta sauce, which serves 50 people. . . .
CFO: Would you mind checking if there’s fennel in the spice mix, please?
SERVER [rolls his eyes a little too obviously]: Well, Miss, that would require pulling down the original box of spice mix, which is in our pantry behind five other boxes of rice and other supplies. . .
CFO stares at him without saying anything.
SERVER: Fine. I will be right back. [trots off]
The server returns.
SERVER: Well, Miss, I am sorry to tell you that yes, there is fennel in that spice mix.
Vindication! Luckily, the CFO isn’t allergic to fennel (or the conversation would have ended much earlier–like, when she keeled over); she just hates it. Needless to say, she returned the pasta. With a nose like that, I don’t know why she never went into the perfume business.
While I might not be as sensitive to its presence in spices, I am also not exactly a fan of the licorice flavor of cooked or dried fennel (which is odd, since I used to love black licorice–though in that case, I suspect, it had more to do with the exhorbitant amounts of sugar in the candy). When I read about Alysa’s “Hated Veggie Challenge,” I knew immediately that for me, the reviled veg in question would have to be the dreaded fennel bulb.
I’ve often been told that the raw form offers up a milder, sweeter flavor and a lovely crunch that can convert even the staunchest fennel-phobe. And so, I went and bought myself some fennel and concocted a slaw.
I whipped up a creamy dressing that I thought would work with an anise-like flavor. I paired it with grated beet and carrot for some sweetness and familiarity. I sprinkled it with black sesame seeds for visual appeal. And then–I took a tentative forkful.
And I loved it! Whoo hoo! Yay! Yippee! The fennel famine has finally ended!
Perhaps my taste buds have matured since my 30s; perhaps they’ve merely dulled. Perhaps the beets along with the Asian-inspired creamy dressing concealed the major licorice flavor and I am just not recognizing it. For whatever reason, I found the slaw to be a very tasty, satisfying side dish that I would definitely make again. Creamy, sweet and a bit salty from the miso, the ingredients here seemed to work harmoniously for a winning collaboration of tastes and textures. Raw Raw for raw fennel!
Raw Asian Slaw with Fennel, Beet and Carrot (ACD Phase II and beyond)
This is a really quick and easy side dish or first course to pair with a warm winter meal. Or have it on its own with a hearty slice of bread slathered with almond butter for a light lunch.
For the Salad:
1 small fennel bulb, trimmed and shredded (or sliced into thin shreds)
1 large carrot, peeled and grated
1 medium beet, peeled and grated
about 1 inch (2.5 cm) piece of ginger, peeled and sliced into very thin matchsticks
For the Dressing:
1 Tbsp (15 ml) light miso
1 Tbsp (15 ml) tahini (sesame paste)
1 Tbsp (15 ml) toasted sesame oil
juice of 1/2 lemon (about 2 Tbsp/30 ml)
10-15 drops plain stevia liquid, to your taste
salt and pepper to taste
1-2 Tbsp (15-30 ml) water, as needed
1 heaping Tbsp (20 ml) black or white sesame seeds (raw or toasted)
In a medium bowl, toss together the fennel, carrot, beet and ginger. In a small bowl, whisk together the miso, tahini, sesame oil, lemon juice, stevia and salt and pepper until very smooth. Slowly whisk in the water until desired thickness is reached (it should be thick and creamy, but just thin enough to pour).
Pour the dressing over the vegetables and toss to coat, then sprinkle with sesame seeds. Serve. Makes 4 servings. Will keep up to 2 days, covered, in the refrigerator.
Variation: We liked this dressing so much that I used it again the next night in a Broccoli Slaw: I substituted a head of broccoli (including stems), chopped, in place of the original veggies and added about 1/3 cup (80 ml) lightly toated almonds. Fabulous!
[Sometimes, you just want to eat something now. I've decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so easy to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]
[Uber creamy--with no dairy or soy!]
Thanks, everyone, for all the great comments in response to my last post. One point I found fascinating–and hadn’t thought about before–is how so many vegan options in restaurants are just “meh.” As Julie, Jessy and Danielle pointed out, most often the vegan foods are simply the regular items with the animal products taken out–rather than dishes designed from scratch as “vegan.” In that case, I agree: more fun to eat at home! I do feel fortunate that there are so many great choices here in Toronto, however. (Oh, and summers are the best time to visit: it’s been sunny and between 22 and 30C/72-86F the past couple of weeks. Toronto is a fabulous city, filled with world-class events, sights and culture, not to mention multicultural cuisine. You’re welcome, Toronto Tourism Network).
One of the things I love about the ACD (a veto on over half the usual foods from my diet? Causing a horrendous detox reaction in which I stumbled around with flu-like symptoms, barely able to think straight during the first few weeks of the diet? Forcing me to stave off cravings that persisted unabated, basically for the first six months–sort of like The Bride against the Crazy 88s in that scene from Kill Bill (Volume I)? ) is that, now finally in Stage II, I can rejoice over the return of some fruits to my culinary repertoire.
I nearly wept with elation when I first ate fresh pineapple again a couple of weeks ago; I love it that much (can you believe the HH doesn’t fancy it? “Too acidic,” he says.) Besides its heavenly, ambrosia flavor and distinctively pinecone exterior, pineapple always brings with it the pleasant satisfaction of accomplishment after you finally cut away all the inedible parts and sink your teeth into the luscious, juicy fruit inside. I’ve even been known to gnaw at the yellow flesh clinging to the skin, risking the thorny bits for the joy of pineapple nectar running down my chin. (“Mum, you don’t have to take that risk. Just let us eat it instead–we don’t care about the thorny bits.”)
In my zeal to bring more fresh pineapple into the house, I purchsed a huge specimen last week and went to town cutting away the peel and slicing it into bite-sized chunks. But after two days of gorging on diced pineapple and with over half a container remaining, I realized that radical measures were necessary to finish the beloved treat before it began to ferment (a huge no-no for the ACD).
Some of you may recall the wayward patch of mint growing at the side of our house. Well, this year I determined to take the offensive and begin snipping and using those emerald leaves as soon as I saw their little Martian heads sprouting through the ground. I’ve already made a variation on my original mint smoothie (with the aforementioned pineapple, as well) and today whipped up this quick and easy salad dressing (or mint sauce–it’s very adaptable that way).
With Gena’s inspiration still in my mind, I based this dressing/sauce on the principle of “veggies + flax = creaminess.” I also added pineapple for its natural sweetness and the fact that it contains the compound bromelain, a digestive enzyme that serves to distinguish pineapple (and, similarly, papaya because of its papain) from other fruits as two that are acceptable to consume at the end of the meal even if you’re following principles of food combining (since they aid in digestion rather than delay it).
The dressing turned out light and smooth, its creamy texture complemented by a fresh and subtly mint flavor and aroma. It created a beautiful visual and textural counterpart to my lunchtime dandelion salad (fresh dandelion greens, cucumber slices, and more pineapple chunks). The very slight sweetness along with the spirited minty flavor were the perfect foils for the bitterness of the dandelion and crunch of the cucumber. Just right for a light and summery meal.
While I used the mixture as a dressing, I think it would also make a perfect sauce for your next dinner in a bowl. In fact, I’m going to cook up some millet for tonight’s supper and start thinking about which veggies would work well as a foundation for the sauce (I know; that’s sort of like buying furniture to match the color once you’ve already painted the walls, but hey).
Canada AM update: a few of you asked where you could find the clip of me on the show. I’ve now added it to my Press page (first item under “Television and Radio”).
Creamy Mint and Pineapple Dressing or Sauce
Quick and easy, this is a versatile summer salad dressing, dip or sauce. Try it with crudités, potato salad, or pasta. The zucchini here lends some creaminess, as does the tahini.
1 medium zucchini, cut into chunks
1 cup (240 ml) fresh pineapple chunks
1 Tbsp (15 ml) freshly squeezed lemon or lime juice
1/4 cup (60 ml) tahini (sesame paste)
1 Tbsp (15 ml) finely ground flax seeds
1-inch (2.5 cm) piece fresh ginger, peeled and grated
20-25 fresh mint leaves (or more, to taste)
1/4 cup (60 ml) water
Place all ingredients in a blender and blend until perfectly smooth. Allow to sit for 2-3 minutes, then stir before using. Use over salad greens, on grain-based salads or over warm grain and vegetable bowls. Makes about 1-1/2 cups (360 ml). Store, covered, in refrigerator for up to 3 days.
[I thought it would be fun to run a little series over here at DDD: I'll profile one one of my favorite foods, or a food that I've recently discovered and enjoyed, over several days. The series is presented on an occasional (and entirely arbitrary) basis, before I move on to the next lucky comestible. This is the second entry on apples.]
[Quick note: Don't forget about the Trail Mix Giveaway--running until Friday! ]
As I was finally catching up on some long overdue blog reading the other night (and please forgive me if I haven’t been leaving as many comments as I used to–I promise I’m still reading!), I came across Diann’s post mentioning her 4-year blogiversary (congrats, Diann!).
It suddenly struck me that I’ve missed my own 2-year anniversary (at the end of October). Could it be that I’m preoccupied with end-of-semester assignments and marking? Perhaps the excitement of Halloween clouded my memory (okay, not a great excuse–my memory is always clouded). Or is it my fretting over an upcoming TV appearance for my book** on November 17 (be sure to watch if you’re in the Toronto area!). Probably none of the above. It’s just that I was just spending too much time mulling over the appropriate sequence of courses for this current Lucky Comestible series. I mean, does one serve the salad before the soup, or soup before the salad?
Hmm. That’s a tough one. According to the Wellspring of All Things Informational, Wikipedia, soup follows the first course (which they call the entrée) ; after that, we have some fish or relevées (lighter courses), then a main dish, and then a salad, with dessert and cheese plate in pursuit. It’s common knowledge in these parts that Italian meals often serve a salad toward the end as a kind of digestive aid (which makes total sense, as the raw ingredients contain enzymes that do just that).
Well, now that I’ve discovered the joy that is Waldorf Salad, I wasn’t about to save this darling for the end of the meal!
Believe it or not, I had never tasted a true Waldorf Salad before making this one. (I know! Even with me being all worldly and everything). As a young adult, for me the name always evoked images of raucus witticisms and much imbibing at the Algonquin Round Table; impeccably-coiffed socialites in Chanel Suits, their French poodles (equally coiffed) trotting alongside on golden leashes; or Holly Golightly peeking in that store window before Breakfast (all of which occurred, of course, in the same city as the hotel in which the salad originated).
While I knew it contained apples, I wasn’t as clear on the other ingredients. I imagined it must have something exotic, such as mizuna or ugli fruit (okay, not really; in those days, I didn’t even know what ugli fruit was. I just liked the name). Or that it involved a multi-stage, every-pot-in-the-house sort of preparation.
In a recipe like this one–containing only 3 ingredients besides the mayo–that mayonnaise is pivotal. In fact, the full gastronomic experience of the salad–the entire salad “zeitgeist,” if you will–is determined by that mayo. Mayo Rules!
If you’re already familiar with a prepared mayo that you like and think would go well here, by all means, use it. I’ve rarely used jarred mayo in the past, preferring to make my own. And while the results have been perfectly fine for items such as mock tuna salad or even Celeri Remoulade, for this salad, I wanted something a little lighter, a little more delicate in flavor. And I found it–on Vegan Epicurean’s blog!
The mayo recipe she created is perfect. It’s airy, fluffy, not at all unctuous, yet rich and creamy, with just the right degree of tartness and sweetness to balance the oil. I made mine in a VitaMix, but it should work in a regular blender as well (see recipe for pointers).
The first time I made the salad, I foolishly halved the recipe, assuming the HH and I could never eat it all. (Silly me.) It was amazingly good. Crisp, juicy, sweet apple bits complemented by crisp, juicy, slightly bitter celery bits, punctuated by crisp, toasty walnut bits, all coated in bits of creamy, smooth, ethereal mayonnaise. And wouldn’t you know it–bit by delectable bit, I ate half the bowl. (As did the HH.)
Whether you serve this as a first course, following the soup, or as a post-prandial nibble, no matter. It’s a joy to eat any time.
“Mum, I’m sure we would find that salad a joy to eat, too! Oh, wait; for us, pretty much anything is a joy to eat. But can we still have the leftovers anyway?”
**If you don’t yet have a copy of Sweet Freedom, this is a great time to get one for yourself, or as a holiday gift for someone else! Receive personalized, signed copies of the book mailed to you (so you have plenty of time to wrap and go before the holidays) for just $25 including taxes, shipping and handling. Why not enjoy some delicious, healthy sweet treats this holiday season? Offer good until December 1st!
A wonderful first course for a meal, or as a side dish with a summer dinner. There’s a reason this salad is a classic–it’s still irresistible, even today.
1 large sweet, crisp and juicy apple (I used Honeycrisp), cut into bite-sized pieces (about 2 cups/480 ml)
1/2 cup (55 g) lightly toasted walnuts, broken into pieces
1/2 cup (120 ml) halved green grapes (optional)
1 cup (240 ml) great-tasting mayonnaise (I used this recipe, with the ACD variation, below)
Place the apples, celery, walnuts and grapes in a large bowl. Add the mayo and stir to coat well. Either eat immediately, or store, covered, in refrigerator until ready to serve. To serve, garnish with more chopped walnuts, if desired. Makes 4-6 servings.
1 cup plus 2 Tbsp (270 ml) sunflower or other light-tasting oil, preferably organic
1/4 tsp (1 ml) apple cider vinegar
2-4 drops stevia liquid (to your taste)
1/2 tsp (2.5 ml) fine sea salt
1-1/2 tsp (7.5 ml) fresh lemon juice
1 tsp (5 ml) finely grated lemon zest
1/4 tsp (1 ml) dry mustard powder
Blend all ingredients in a high speed blender until thick, scraping down sides as necessary. Transfer to a jar and refrigerate before using. (If using a conventional blender, blend all ingredients except oil. Then, with motor running, slowly pour the oil into the blender and allow the mixture to emulsify. Transfer to a jar and refrigerate before using). Makes about 2 cups (480 ml).
