I’m hungry. After a long day at work and Yoga, I’m ready to eat…NOW. I have some smoked peppered, and sustainably harvested salmon, crisp romaine, cukes from my favorite local farm, Vidalia onion, and capers. I also have the makings for a great honey and stone ground mustard vinaigrette. So let’s cook, or it’s gonna get ugly around here.
If you need to wash your veggies, do that now. But here’s a time-saving tip: when you come home from the farmers market or grocery store, wash and cut up your veggies right then. That way they’ll be ready for you when you’re ready for them. Having a healthy salad becomes a pleasure rather than extra work when you’re starving and, if you’re anything like me, impatient.
Create a bed of lettuce and scatter your sliced cukes, capers, and thinly sliced onion around the plate. Gently peel the salmon from the skin,flake it with a fork or your fingers, and place on top. Crack some fresh pepper on top, and set the entire salad, plate and all, in the fridge. I like to do this because. I like salads chilled. It’ll be the perfect temperature by the time you make the dressing.
3 tablespoons Dijon or stone-ground mustard
1-2 tablespoons honey (use local honey to help with seasonal allergies)
1/3 cup canola oil or other mild-tasting variety
1/4 cup apple cider vinegar
1 teaspoon sea or kosher salt
Cracked pepper to taste
Shake all ingredients vigorously in a mason jar, cruet, or other tightly lidded vessel. I used this nifty emulsifier/cruet gadget that I found at Target. You could use a blender if you’re so inclined, but it’s really not worth the clean-up or time expenditure when you WANT TO EAT.