Thursday, October 8, 2009

October salad

We are making salad every chance we get, knowing the day is coming when salad greens will seem like a dream. On the plate we have chard leaves, beet greens, Little Gem and Brunia lettuces, curly endive, water cress,parsley, oregano, one of the few remaining zucchinis, spinach, nasturtium flowers, and the third-to-last tomato. A nice dressing, which I usually put on roasted yams, is this maple-chipotle vinaigrette from the Rebar Cookbook: 2 garlic cloves, minced 2 Tb. balsamic vinegar 1 Tb. maple syrup 3/4 tsp Dijon mustard 2 tsp. chipotle puree ( you can buy it in a small can, just blend it and keep in the freezer) 1/2 tsp. salt 1/4 tsp. black pepper 1/2 cup olive oil whisk all except oil together, slowly drip in the oil until thickened. If you don't have a copy of the Rebar Cookbook, it is great! Some of the recipes have some exotic, not your usual in-stock ingredients, but are well-worth the effort to track down:


  1. I'm assuming the rebar cookbook is from the lovely casual dining place in Victoria. Great food!
    Your salad looks soo good. I'll have to try the dressing.

  2. Yes,indeed, it is from the Rebar restaurant in Bastion Square - I love it!
    and you are most welcome :-)