The Street Where I Live

British by birth, New Yorker by nature.

Spa Green Vegetable Salad

Food and DrinkAlexandra kingComment
Spa Green Salad

I struggled with what to call this delicious hodge-podge of a veggie salad that I made this last weekend, but settled on the deeply annoying "Spa" because that was my instinct at the time, to create an absolute clean dream of a salad, a dish whose luminous healthfulness could be without dispute . This was all sparked by the fact that now that Isaac is opening an art gallery (wait, did i mention that?) for the last week he has been pulling eleven hour days in Chinatown, wielding a giant jack hammer across concrete floors and surviving on a diet of potato chips, beer and gargantuan bodega sandwiches frosted lightly with construction dust (asbestos on the side).

After he came home on Sunday and confessed to another day of Boarshead and Budweiser, all of my wifely instincts suddenly felt compelled to fill his body with green vegetables and healthy things.

So while he grilled some chicken on the barbecue, I raided the veggie draw in my fridge, and came up with this. And if I may say so, it's a winner. Recipe below.

Spa Green Salad

TSWIL'S Spa Green Vegetable Salad

For the salad:

1 head of broccoli

2 handfuls of frozen edamame beans

About 2 to 3 handfuls of sugar snap peas or mange tout

A bunch of trimmed asparagus

About 6 radishes, sliced

A handful of parsley or cilantro or whatever you'd like to garnish

For the sesame/soy dressing (this is adapted from an Epicurious recipe)

1/2 teaspoon sugar

2 teaspoons soy sauce

2 teaspoons rice vinegar

2 tablespoons sesame oil

quarter cup/60 ml good quality vegetable oil

2 tablespoons toasted sesame seeds (optional)

Method:

1) Lightly steam/microwave your green veggies to a delicious crunch. If you don't have either a steamer or a microwave, a big pot of boiling lightly salted water will do. Make sure each vegetable gets the minimum amount of time needed to take it from raw to crunchy. Your asparagus and frozen edamame needs about 5 minutes. Your broccoli and mange tout, 2-3. Drain thoroughly and allow to cool for as long as you can.

2) While your vegetables cool, make your dressing. In a bowl mix together the sugar, soy sauce,  vinegar, and some salt to taste. Add the oils slowly, whisking, and whisk the vinaigrette until it is emulsified. Stir in the sesame seeds if you have them. Note: this makes more than you will need. Yay, more salad in your future.

3) Chop your radishes and mix them in to the veg. Stir in the dressing to taste.

4) Feed to your beloved. Pray for their cholesterol.