Oh, salads. I feel like I’m not very good at salads and studiously avoid bringing them to potlucks and studiously avoid making them for people at my house if I can avoid it. I mean, I eat a salad every day (doesn’t induce an afternoon slump for me like other typical lunch fare), but I swear my friends have some magical touch putting together dressing, veggies, maybe some fruit, and whatever else tickles their fancy that I simply don’t have.
Cue in Raw Veg Slaw with Creamy Garlic Dressing. I’ve made this a couple times, but it was hurried and I wasn’t super fond of the combination. I think last time I made it as an accompaniment to the chicken lady chicken, chopping some apples and using the vinaigrette (non-creamy dressing) instead. It was eh, but fine.
This time? Loved it! For the veg combo, I loved the kitchen sink-esque options. I’ve got a ton of veg sitting in my fridge from the CSA, so in went the gorgeous burgundy-colored red romaine lettuce, in went some raw broccoli florets, in went the bright purple and red radishes, and finally in went some grated orange carrots. I was waiting for it to be this huge amount of salad based on comments on the Cs&Cs, but it was relatively small (I both weighed the ingredients and measured them by cups and went with the weighing as it provided more vegetables). I agree with Lebovitz that it’s really only 4 side servings.
Now for the dressing. My book says 2 tbsp of garlic. I saw the LYL. I know what my book says. I did a double take. I tried it first with 2 tsp and kept adding more garlic. And you know what? I ended up with 2 tbsp! I mean, in the head notes he says it’s meant to be garlicky. Well, it was and it was good and certainly not in that burn your mouth/smell like garlic for 2 days way that I think people were concerned about.
Also? See here for the Food 52 Piglet review where in the comments “cookingvictoria” notes that Lebovitz himself had responded to a reader inquiry this way:
“I did mean tablespoons. The word “garlic” is in the title of the recipe, and it makes 1 cup of dressing. Depending on your cloves, that’s 2-3, which is how I like it : )”
Does it really matter, though? Nah. Whatever floats your boat and I’m glad I did the slowly adding it in to taste, which we all know is the proper way to get something you want to eat.
Oh, and served it with the mustard chicken from this book, which I’ve made before and is always fab, and a butternut squash-apple gratin (Martha Stewart recipe), with some homemade strawberry shortcake (“short strawberry cake!” to noodles). My mother-in-law said if I keep cooking stuff like that, visitors will never leave.
Happy July, all!