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July 27, 2009

Salad # 7

Although it appeals to my sense of order and lists, I'm not going to start making salads in exact chronological order from Mark Bittman's recent New York Times article of 101 simple summer salads. Instead I'm going to make them as I have ingredients on hand. For example, right now I have a lot of cucumbers and tomatoes and carrots.

Yesterday's salad was number 7 on the list:


7. Grate carrots, toast some sunflower seeds, and toss with blueberries, olive oil, lemon juice and plenty of black pepper. Sweet, sour, crunchy, soft.

The food processor made quick work of shredding and I have plenty raw carrot shreds left over for another meal or two. The salad itself was tasty despite my culinary error -- I added too much lemon juice and the first salad I made was so tart my ears puckered. The lemon I had was so small that I'd juiced the whole thing and stirred it together with olive oil and black pepper and then added it to the salad without tasting it first. Rookie error. To even it out, I added more carrots/blueberries/sunflower seeds and mixed it with the first batch to tame the lemon zeal, so I had a lot of salad to eat for dinner.

But even with the too-tart dressing, this salad was unexpectedly delicious. I would never have put blueberries and carrots and sunflower seeds together of my own volition, and even as I was making it I thought the combo sounded possibly gross. But it was so good! Savory and sweet and crunchy, all things that I love. Two forks up. Just go easy on the amount of lemon juice you use (this is why I do better with more specific recipes.) (But I try.)

- - -

I'm still working on my entrelac scarf, and I got so much help this weekend...

Frankie sitting on the pattern to be sure it wouldn't go anywhere.

Bob likes to help hold down the yarn.

Posted by laurie at July 27, 2009 8:38 AM