i didn't expect to be so awed by the sight of flying into new york city after dark. the city extends in every direction as far as the eye can see. every light twinkles. roads pile upon roads, buildings bristle like hair, everything moves. constantly.
for the first few weeks after i officially moved, something in me was entirely overwhelmed. i ventured out cautiously and stuck close to the upper east side. i didn't attempt the subway but focused on my new backyard. i fell in love with central park. i ran past the guggenheim. and i discovered the incredible array of fruits & vegetables at fairway market. i overbought like crazy that first time - it had completely slipped my mind that i had to carry everything several blocks and four flights of stairs back home. i dropped everything the second i got home. an apple rolled under the couch.
the key to making salads sing is the right vinaigrette. a vinaigrette is an emulsion of oil and vinegar, generally in the ratio of 3:1 parts. mustard is often used both for flavor and to stabilize the emulsion. herbs and spices, like tarragon and shallot, are then added to the emulsion for flavor. it's said that the greeks were the first to dress their salads with oil & vinegar, but the true history is lost to time.
1 red onion
1/2 halved & sliced English cucumber
assorted mesclun greens
2 tbsp spicy brown mustard
3 tbsp olive oil
1 tbsp white wine vinegar
1 tbsp honey
1/4 tsp salt
cracked black pepper to taste
combine all salad ingredients in a large bowl and sprinkle with sea salt. set aside.
in a medium non-metallic bowl, combine olive oil and vinegar. whisk briskly until it begins to thicken and the emulsion starts to form. add remaining ingredients and adjust pepper and salt to taste.
toss salad with vinaigrette. serve.