July 7, 2014

'Everything But The Kitchen Sink' Salad + A Video!

Our weekly CSA delivery has really changed our meal preparation habits. Typically, I'm a huge planner. I'll sit down with a pen and paper on Sunday mornings and write out the week's meals and accompanying grocery list. This helps to keep us trying new things as well as to avoid the inevitable last-minute delivery tendency that accompanies standing in front of an open fridge at 6 pm trying to decide what to make that night. But with the CSA, the produce is so fresh and delicious, it requires (and even thrives with) minimal preparation.


This salad is a good example - even though it is technically based off of a recipe, you could sub in basically any fresh produce and noodle/grain that you have on hand. Just shred up the veggies, toss with Molly Wizenberg's delicious Vietnamese dressing, and throw in some grilled meat or fish. So, so good - it highlights the freshness of the ingredients without the need for fancy or extensive preparation.

In other totally unrelated news - we made a video of Charlotte's first year! It's over 4 months late since she turned one last winter, but I still think it (and she!) is so, so wonderful. All those changes in one year?!? Unbelievable. Check it out.

'Everything But The Kitchen Sink' Salad

Note: As I mentioned above, this is more of a use-what-you-have recipe that is wonderfully versatile and has potential for countless combinations. I would say, however, that you should stick to the recipe for the dressing as much as you can, as the proportion of dressing to everything else is perfect as is.

Print This Recipe

8 ounces rice noodles, such as vermicelli
8 ounces shrimp, peeled and de-veined
1 Tbsp olive oil
3 cups/handfuls fresh lettuce, kale, cabbage, or a combo of all three, thinly sliced or shredded
2 medium carrots, peeled and shredded
1 small cucumber, seeded and chopped
3 radishes, shredded or cut into matchsticks
1 small handful fresh basil, chopped
1 small handful fresh cilantro, chopped


3 Tbsp fish sauce
3 Tbsp fresh lime juice
3 Tbsp brown sugar
1/2 cup water
1 garlic clove, peeled and minced
1 small Serrano pepper, seeded and minced

Add rice noodles to a large pot of boiling water. Cook for 4-5 minutes, until tender. Drain in a colander, rinsing with cold water. Set aside to continue draining while you prepare rest of salad.

Meanwhile, heat grill pan or griddle. Brush shrimp with oil and season with salt and pepper. Place on pan and grill until shrimp are pink and opaque, about 2-3 minutes per side

Whisk together all of the dressing ingredients. Taste, and add more water if it needs to be diluted.

Toss the veggies, noodles, and dressing together until combined. Divide into serving bowls and top with shrimp. Enjoy!

1 comment :

  1. Charlotte is a doll! She must be sooo much fun!! And looks like an amazingly happy little girl! Total signs of wonderful parents!
    p.s. Love your recipe posts!


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