There's Got to Be A Recipe Here Somewhere
Thought for the day: Why not approach preparing food as you would getting dressed? Choose the combination you like best this time around.
Remember that orange you were about to toss? (See “Hello, Gorgeous!") Say you've also got some spinach and leftover roast chicken on hand.
Here's what I'd do:
Ze oil: A teaspoon canola or safflower oil, a teaspoon sesame oil (sesame oil has a strong flavor, so the canola or safflower mellows it out a bit).
Ze acid: A teaspoon of Minneola juice.
Ze supporting actors: A smidgen of stoneground mustard, a pinch of salt, a pinch of freshly-ground mixed peppercorns, a bit of minced onion (shallot, scallion, purple onion--just make it very little pieces so it doesn't dominate your salad). And a splash of sherry vinegar. Whisk together.
Slice the orange and add to the bowl with the dressing. Toss, and refrigerate.
Warm the chicken a bit. Leave the skin on and decide to eat one less cookie tonight.
Now carve slices of the roast chicken, or just cut it into chunks. Rinse and dry the spinach. Take the marinated orange out of the refrigerator and let it sit for a minute so it's not ice cold. Add the chicken and spinach and toss. (Idea for next time: Toss it with asparagus and pasta or basmati rice and fresh peas, instead of making a salad.) Arrange on a nice plate, especially if you're eating solo. What is this leaning over the sink? Please sit down. Put on some music.
©2010, 2014, 2015 Laynie Tzena.
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