Sesame Salad

My older son is graduating from high school this week and I am on a roller coaster of emotions. I'm savoring every moment Sam’s home before he leaves for college. I want to hold on and at the same time let go so he can flourish and grow in new, exciting ways. I find myself swallowing a lump in my throat quite often these days! Time is moving quickly ... how did I get to this point in parenting so quickly? I have truly loved every stage and look forward to this next chapter.

In the meantime (and putting me further out of sorts!), I haven’t been cooking much in June yet due to the whirlwind of end-of-school events, meetings and graduation activities. Happily, though, Isaac and I stopped at the farmer’s market over the weekend and it was bursting with flowers and berries and garlic scapes and so much more.

Isaac lugged home jugs of ginger beer for me while my bag overflowed with gorgeous lettuce, stunning flowers and the biggest radishes I’ve ever seen.

A lovely salad that we all enjoy is one our friend Debbie makes. I had this salad in mind when I picked up a head of red leaf lettuce at the market. A vinaigrette made with soy sauce, red wine vinegar, Dijon, garlic and olive oil is tossed with toasted sesame seeds and leafy greens. This pantry salad comes together quickly. The umami-rich dressing coats the lettuce leaves lightly, allowing the sesame seeds to cling and add warm, toasty flavor.

Simple and flavorful, I’ll be tossing up this salad as we enjoy the graduation festivities and sharing time together, gathered around the table celebrating.

Sesame Vinaigrette and Salad
Makes 3/4 cup vinaigrette
Recipe from Debbie Lawson

1/4 cup raw sesame seeds
1/2 cup olive oil
1 tablespoon soy sauce or tamari sauce
3 tablespoons red wine vinegar
1 large clove garlic, minced
1 teaspoon Dijon mustard
1/2 teaspoon sugar (I use coconut sugar)
1/4 teaspoon freshly ground black pepper
A head of red leaf lettuce

In a small skillet, heat the sesame seeds over low heat to toast them. Stir and watch carefully so they don’t burn. When most have begun to brown remove from the heat and set aside to cool. I often make more to keep on hand in a jar.

In a jar, combine the rest of the ingredients, cover and shake until well mixed. The vinaigrette can be made ahead and kept in the fridge. Give it a good shake before using.

Tear the lettuce up into a serving bowl. Gently toss with enough dressing to coat lightly. Sprinkle in the seeds and mix so the seeds cling to the lettuce leaves. Any leftover vinaigrette can be stored in the fridge for a week.

A Spring Salad

Spring is tip-toeing in and I’m delighted. Despite some snowflakes last week, a family of chickadees moved into our birdhouse and the air is now warm and filled with the scent of freshly cut grass. Long-simmering stews are fading from memory and being replaced by spring’s bounty.

With all the matzah and chocolate macaroons we are eating for Passover this week, a spring salad is really quite welcome. When I spotted this pretty head of lettuce at the market, it reminded me of a blooming flower and I couldn’t resist picking it up. What better way to highlight the crisp radishes and tender peas that were already in my basket than with a salad?

Once home, I soft-boiled a few eggs to include. Another happy sign of spring has been our chickens actively laying again. Their clucks announcing a new egg each day can be heard around the neighborhood!

The kitchen filled with marvelous scents as I chopped dill, mint and parsley. I tossed the fragrant herbs with sliced radishes, young peas and the gently torn up head of gorgeous lettuce. A zippy dressing of lemon, honey, Dijon and olive oil completed the salad nicely.

In each bite, there was a bit of soft and a bit of crunchy. The eggs lay nestled in the baby lettuce leaves, their luscious egg yolks mixing beautifully with the bright dressing.  This salad just bursts with fresh flavor, much like the buds bursting into color on our plum tree. And I think it’s best enjoyed while gazing out at the hummingbird feeder hanging from said tree.

Spring Salad
Serves 4

1 large head of butter, Boston or red leaf lettuce
1/2 cup dill, roughly chopped
1/2 cup Italian parsley, roughly chopped
1/2 cup mint leaves
1 bunch (8-9) radishes, thinly sliced
1 cup fresh peas
4 eggs
1/4 cup lemon juice (from 1 large lemon)
1/2 teaspoon Dijon mustard
1 teaspoon honey
1/8 cup olive oil
A few grinds of freshly ground black pepper and a couple pinches of flaky sea salt

In a large salad bowl, tear the lettuce into bite-sized pieces. Add the fresh herbs, radishes and peas.

Cook’s Illustrated recently shared the best method for soft-boiling eggs. Bring 1/2 inch of water to a simmer in a pan. Gently place your eggs in it and cover. Set a timer for 6 minutes. Remove the eggs from the water and run them under cold water. Peel and then slice open when ready to eat.

While your eggs are cooking, whisk the lemon juice, Dijon, honey and olive oil together. Add the pepper and salt and taste for seasoning. Divide the salad among 4 plates. Place an egg on each plate and slice it open just before serving. Drizzle some dressing on each salad and enjoy.