This week I wanted a fast weekday meal. Fried salmon, a quick starch dish, and a simple salad. This does not mean that I could not be creative. In a burst of inspiration, I came up with a new way of making salad dressing.
Note: Followers of my blog may have noticed that I have not posted in months. I had “lost my voice” because of the election—I did not want this to become a political screed site, but if I posted I would not be able to stop myself.
Like most people I make my dressings in a small jar and then pour it over the salad. If some of the vegetables have been sitting for a time they shed their moisture and make a thin dressing thin and “watery.” I thought I would make this problem part of the solution. By making a very thick dressing—and then marinating the vegetables in it—the released moisture then becomes part of the dressing—both thinning and adding flavor.
Karl’s Carrot and Spinach Salad with Orange Tarragon Dressing
1 Tbs. Karl’s Micro Orange Marmalade
1 Tbs. vegetable oil
pinch black pepper
½ cup carrot, grated
2 cups baby spinach
1. Put the marmalade, oil, and spices into a medium salad bowl.
Tip: You may use any marmalade you have.
Note: The dressing will seem very thick at this point. The salt will cause the carrots to shed their liquid, thinning the dressing.
2. Stir the carrots to mix the dressing.
3. Let the carrots marinate for at least half an hour, stirring occasionally.
4. Just before serving, add the spinach and toss to coat.