July 10, 2009
This week Isaac spoke with an expert at the Environmental Working Group about their Shopper's Guide to Pesticides. It turns out some produce is more important to buy organic, and others are fairly safe to eat conventional varieties.
And, as promised, here is a family salad dressing recipe to go over all those lovely, pesticide-free veggies:
Grandma Maggie’s Dressing
(A family vinaigrette recipe as modified by
(Makes enough for a big family salad)
-1/2 clove garlic
-1/4 teaspoon salt (a “dash” of salt)
-1 teaspoon stone ground mustard
-juice of 1/2 fresh lime
-2 tablespoons aged balsamic vinegar
-something sweet (I like to use about 1 teaspoon of sugar or maple syrup, my dad uses the juice from fruit preserves)
-about 4 tablespoons extra virgin olive oil
Peel and crush the garlic clove in the salt in the bottom of a large wooden salad bowl, using the back of a wooden spoon. Mash the garlic until it becomes a paste. Squeeze in the lime (or lemon) juice. Add the mustard, vinegar, and maple syrup. Mix all these non-oil ingredients together well before vigorously stirring in the olive oil. The mustard will act as an emulsifying agent, allowing the oil and water ingredients to mix together. Taste the dressing with a lettuce leaf. Balance out the oil by adding a splash more vinegar if needed, or add a bit more olive oil if it tastes too tart.
If you are making this salad at home, slice in heartier vegetables like carrots and celery into the dressing on the bottom of the bowl first, and then lay the washed and torn lettuce on top. This way the salad will stay crisp above the dressing, and you can toss it just before serving. Or you could triple this recipe and keep it in a bottle in the fridge for a few weeks. Enjoy with all your salads and fresh veggies!