This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie andis exactly the type of “recipe” I love to make in the summer – a big old “salade composée” (a salad where each different component is served separately, not all tossed together.
Dorie’s “recipe” is more of an outline – there’s a “real” recipe for the vinaigrette and then the rest is based on beets, salad leaves and whatever else takes your fancy (grains, other veggies). The “ginger” in the recipe title comes from the vinaigrette which has both harissa and ginger in it but not enough of either that you could actually taste them (1 teaspoon harissa paste and 1/2 teaspoon grated fresh ginger for a vinaigrette that serves 4…) and I found the flavours a little confused (it also uses both balsamic and white wine vinegar) and I think I would have preferred the focus to be on the harissa, especially with the ingredients I chose to use. I love the idea of using ginger in a vinaigrette though and put it on my “to do” list for soon!
I composed my salad with: radicchio, romaine leaves, arugula, roasted beets, quinoa, crumbled feta, poached chicken, sliced almonds and green onions. Neil thought it was all a bit confused but I loved it – it’s exactly the way I love to eat in summer. Now, with just a bit more harissa in that dressing….
Get the recipe for Dorie Greenspan’s Summer Vegetable Tian on page 88 of Everyday Dorie or here.
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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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