Save That Daylight, or Better Than Fine

Welcome back! (I know, that's your line.)

So: My new illustrated story, "Mirror, Mirror on the Floor, or The Evolution of the Feminine," which I spent the last two months creating for the BJE show (bjesf.org, ask me about it sometime) is now up at the Jewish Library. And no, you don't have to be Jewish to go and see it. You do have to be in San Francisco, though. But hey, it's everybody's favorite city, right?

What? Food, you say? Oh, honey, do I have recipes for you. Let's start with "Hickory Dickory Chicory," from here:

http://cookwithlaynie.blogspot.com/2010/06/identical-cousins-or-that-reminds-me-in.html

You know, I have really been missing that salad and trying to think of what to use until cherries come back into season.

Yeah, sure, dried cherries, but no. They just weren't right for this.

I kept asking people, "So what do you think would be a good substitute for fresh cherries in a salad?" and they kept looking at me funny.

Then one day I thought, "Turkish apricots!"

Now, I often think of Turkish apricots. But this time it was because of their luscious texture, which seemed closer to a fresh cherry than a dried cherry would be (families are like that) and a sweetness that's not over-the-top and might provide a nice balance to the slight bitterness of the radicchio.

And the verdict? They were just fine. In fact, better than fine.

So here, for our dining pleasure, is the tail-end-of-winter version.

Hickory Dickory Save-That-Daylight Chicory:

For the salad:

1 head radicchio di Chioggia (the roundish red one)
Healthy handful (say 1/4 lb. or so) dried Turkish apricots

For the dressing:

1 tablespoon plus 1 teaspoon canola oil
1 tablespoon plus 1 teaspoon toasted walnut oil
1 tablespoon port vinegar (I love O vinegar for this)
Smidgen of Dijon mustard
Healthy pinch of freshly-ground black pepper
Tiny pinch of salt

Cut off the very bottom of the radicchio, and pull the leaves off the base. Rinse and pat dry, then pile the leaves one on top of the other and slice into strips. Slice strips in half and set aside.

Chop the apricots into half-inch pieces, then gently pull those pieces open so the fleshy part of the apricot soaks up the vinaigrette. Be sure to eat a couple of pieces as you go, in the interest of science.

Whisk the oils, vinegar, mustard, and pepper together, and taste the dressing. Add salt as needed. Now add the radicchio and toss; add the apricots, toss again, and serve.

And yes, I think extra daylight is a fine idea. I am past the days of thinking, "Maybe I won't switch," which is a great approach until you realize the rest of the world will view you not as brave and independent, but simply late.

©2011, 2013, 2014 Laynie Tzena.