if you're stuck in a slump, make a salad. i might be a little eccentric, but making a salad can lure me from the corner of my brain that is perpetual june gloom. i don't retreat there very often, but when i do, i make a salad and am immediately reminded of a number of things: the earth is weird and wonderful, lettuce tastes like waking up, and the only thing blocking me from happiness is me. the natural progression from head into heart is then heart into hands. my hands want to make salad. there is no better honor to a bowl full of vegetables than homemade dressing. this one may take a few extra moments to whip up, but trust me, it's worth it.
citrus dressing
(makes about 3/4 cup dressing)
1 cup freshly squeezed citrus juice - from oranges, tangerines, blood oranges or a combination
1 teaspoon finely grated zest from an orange, tangerine, or blood orange
1 tablespoon lemon juice
2 teaspoons honey
2 tablespoons flat leaf parsley, finely chopped
1 tablespoon finely minced shallot
1 pinch of red pepper flakes
½ - ¾ cup extra virgin olive oil, to taste (use the best you have available)
sea salt & freshly cracked pepper
pour the citrus juice in a small saucepan and set over medium low heat. bring to a boil and then lower to a steady simmer. continue to simmer until the juice has reduced to 1/4 cup. set aside to cool.
combine the citrus zest, lemon juice, honey, parsley, shallot, red pepper flakes, and cooled, reduced citrus juice in a medium mixing bowl. whisk to combine. pour the olive oil in, just a few drops at first, while whisking. continue to pour the olive oil in a very slow stream while whisking until emulsified. adjust the amount of olive oil to your preference. season with salt and pepper.
notes
* this citrus is lovely on any combination of ultra-fresh greens. however, here are some other delicious ways to feature this dressing:
spicy salad greens, new potatoes, green beans, prosciutto & mission figs (shown above)
mache, blanched asparagus & ricotta salata
roasted beets, blood orange supremes, goat cheese
arugula, shaved fennel & pine nuts
brown rice, pistachios & golden raisins
* this dressing will keep for several days in an airtight container or jar in the fridge. i like to bring it to room temperature before using, letting the flavors open up.