I was never much of a salad person before I started going out with Dave. I would put some lettuce and a tomato on the side of the plate if I was making something otherwise unhealthy, but that was getting fancy. It took his continental approach to make me a true believer. This is (a) ironic, since I'm the vegan one and (b) why I'm writing an En Guete! entry about two meals I didn't actually cook. I wanted to praise his salad-making skills.
The first (shown in the terrible picture) is a potato salad created to play with a tahini-based salad dressing. The salad itself contained steamed potato chunks, black olives, cherry tomatoes, radishes and red kidney beans. The dressing was made up of:
- tahini
- lemon juice
- garlic paste
- salt and pepper
- a small amount of olive oil and balsamic vinegar
- water to thin it
It was delicious, filling but not stodgy, thanks to the hidden protein from the tahini and the freshness of the radishes and tomatoes.
The second salad (in the nicer picture) was based on wholemeal pasta shells, cucumber and tomato. It also contained black olives, spring onions, cornichons and mint leaves from a pot in the kitchen. The dressing was made from:
- vegan mayonnaise
- turmeric
- salt and pepper
- olive oil and balsamic vinegar
I love this salad and we've had a version of it several times this summer. The only problem with it is that, with so many different flavours, I'm constantly compelled to have just one more forkful...
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