Have It Your Way

Dear Love at First Bite:

You must be joking. You're not serious about putting $35/lb. pine nuts in that salad, are you? Yes, it's delicious--mesclun lettuce, Fuji apples, a balsamic vinaigrette, goat cheese. But it's January, honey. How about something a little less pricey?

The Penny-Pincher

Dear Penny:

Happy New Year. Honey, promise me you didn't leave your imagination under the bed again.

Now, we could reflect on some simple facts:

a. The salad in question requires merely two tablespoons of pine nuts (which translates to a bit more than two bucks, especially if you comparison-shop).

b. That coffee you're so fond of puts the pine nut prices to shame.

c. Life is short.

But why spoil the fun? Instead, let's look at the basics of the ingredients in the original salad from the dinner party: lettuce, apples (well, sweet and slighly crunchy fruit), nuts, a vinaigrette. Let's leave out the cheese for now.

As we know, the key to eating well without spending a fortune is--say it with me--a well-stocked pantry. See "What a Little Minneola Can Do, Part Three," then try this:

Healthy, Wealthy, and Wise Salad:

For the salad:

1 Arkansas Black apple or Bosc pear
2 tablespoons raw cashews
Mesclun lettuce

For the dressing:

2 teaspoons toasted sesame oil
1 teaspoon sherry vinegar
Smidgen stoneground mustard
Pinch grated ginger
Pinch tangerine zest

Preheat oven to 350 degrees. On a baking sheet, toast raw cashers until slightly darkened.

Slice apple or pear, divide slices in four.

Why four?

Because they look like little pieces of pie. Feel free to slice, chop, dice--it's your salad, Toots.

Rinse greens and place in bowl with sliced apple or pear. Whisk together dressing ingredients and add to apples and greens, toss, add toasted cashews, toss again, and serve.

Very nice. But that's not the same salad.

Fine. Here's a closer approximation.

Healthy, Wealthy, and Wise Salad #2:

For the salad:

1 D'Anjou pear (or, if you prefer, a Fuji apple)
2 tablespoons raw walnuts
Mesclun lettuce

For the dressing:

2 teaspoons extra-virgin olive oil
1 teaspoon balsamic vinegar
Smidgen Dijon mustard
Pinch fresh or dried basil
Pinch orange zest

Preheat oven to 350 degrees. On a baking sheet, toast raw walnuts until slightly darkened.

Slice pear.

Rinse greens and place in bowl with sliced pears. Whisk together dressing ingredients and add to pear and greens, toss, add toasted walnuts, toss again, and serve.

Spread some chevre on your favorite bread and start the year.


©2011, 2012, 2013. 2014 Laynie Tzena.