Okay, it’s official. I think I speak for everyone in the Northeast when I say we’re done with winter. Done with snow shoveling. Done with ice dams. Done with the wind and the freezing temperatures. Done with driving thru too-narrow streets and ripping the side-view mirror off my car. Done with arguing with college kids about parking. (This isn’t college math. There are six of you next door who are half my age. Go grab a shovel and dig out your own goddamn spots.) And we haven’t even gotten this weekend’s exciting freezing rain, yet, which will soak into all that snow like a sponge and collapse roofs and flood basements. Yay for arguments over insurance claims!
God, I can’t wait for spring. I’ve already placed my seed order for the school garden in anticipation. I even mapped out the whole rotation plan. Usually there is no plan. None at all. That’s how desperate I am to see some green.
And speaking of healthy food, it’s hard to get back on track with sensible eating during the winter doldrums, but here’s some salad inspiration anyway. You can make the dressing with that big jar of tahini in the back of the fridge that you bought to make hummus that time. This dressing really brightens up a winter salad and seems to make it heartier, which is something you need on these frigid days. Try it with mixed greens, some sliced cucumber, shredded carrots, a little chopped grilled chicken or pile of chicken salad, and some torn-up mint leaves or cilantro. You could even add some cubed avocado or sliced Asian pear.
The original recipe also called for 1 Tbsp. Asian chile oil, which I didn’t have, but I thought the dressing was plenty flavorful (and already had a decent kick) without it. Add back if you see fit.
1/4 cup tahini
3 Tbsp. apple cider vinegar
2 Tbsp. tamari or soy sauce
1 garlic clove, crushed
2 tsp. chopped peeled fresh ginger
1 tsp. sambal oelek or Sriracha
1/2 cup vegetable oil
Salt and pepper to taste
Combine the tahini, vinegar, soy sauce, garlic, ginger, and sambal oelek in the bowl of a food processor. Puree until blended. With the machine on, slowly drizzle in the oil until incorporated. Transfer to a half-pint jar and season with salt and pepper.