Speaking of the future...let's actually take a step into the past. We made grilled cheese last night which isn't anything special to post about, so I'll post about something awesome we made not too long ago, Chopped Salad with Apple Vinaigrette.
This was a recipe I pulled from Food & Wine when Paul Newman was featured. We were getting a winter crop share that included celery root and I had no clue how to use it, but it worked really well in this salad.
I loved the fruit/sweet flavor of this salad and the dressing was very easy to make. I don't simmer dressings often, but it really worked to give a different dimension to the dish. The feta added a good saltiness, but next time I'd use less. I'd rather splurge on the dressing than the cheese in this particular dish.
Chopped Salad with Apple Vinaigrette
½ cup apple juice
1 cinnamon stick
Three 1-inch strips of lemon zest
2 tbsp cider vinegar
1 medium shallot, minced
Salt and freshly ground pepper
¼ cup grapeseed or vegetable oil
1 small celery root (1/2 pound), peeled and finely diced
1 medium seedless cucumber, peeled and diced
2 large carrots, finely diced
2 cups red seedless grapes (6 ounces), halved
4 ounces feta cheese, cut into small dice (1 cup)
5 cups mesclun or other mixed greens (5 ounces)
2 romaine lettuce hearts, coarsely chopped
In a small saucepan, bring the apple juice to a boil with the cinnamon stick and the lemon zest. Simmer over moderate heat until the liquid is reduced to 2 tablespoons, about 5 minutes. Discard the cinnamon stick and lemon zest and pour the liquid into a small bowl; let cool slightly. Add the cider vinegar and shallot and season with salt and pepper. Whisk in the grapeseed oil until emulsified.
In a large bowl, toss the celery root, cucumber, carrots, grapes, feta cheese, mesclun and romaine. Whisk the apple vinaigrette again and add to the salad, season with salt and pepper and toss to coat. Serve right away.
The apple vinaigrette can be refrigerated overnight. The vegetables and lettuce can be tossed together and refrigerated for up to 4 hours before tossing with the vinaigrette.