Wednesday, June 23, 2010

Kitchen stewards' salad

For dinner tonight I made this salad, made famous by the kitchen stewards at Daniel, that I've been wanting to try since I clipped the recipe from New York Times Magazine years ago: 



1 medium Vidalia onion
1 large avocado
1-2 jalapeno peppers
3 tbsp freshly squeezed lime juice
2 tbsp extra-virgin olive oil
1/2 teaspoon kosher salt, plus more to taste.


Peel the onion and cut in half lengthwise. Slice each half into 1/8-inch-thick half-moons and set in a medium-size nonreactive bowl. Slice the avocado in half, remove the pit and peel each half. Slice each half lengthwise, 1/4 inch thick, and add to the bowl. Cut the stem ends off the jalapeno peppers (use just 1 if you don't like heat) and slice very thinly into discs. Shake out and discard any loose seeds and add to the bowl.

Whisk together the lime juice, extra-virgin olive oil and salt until emulsified and gently toss with the vegetables. Correct the seasoning and let sit for 5 min before serving.

There are two big reasons why I finally got around to making this today:

1 — I'm busy getting ready for a big trip and I've been looking for simple, easy-to-prepare, inexpensive, healthy meals. Truth be told, though, I prefer cooking simply all the time. Five ingredients or less is my ideal; the more dynamic the flavors the better. This recipe definitely fits that bill.

2 — The fridge was open when I got home from work yesterday and the ingredients in this salad were among the survivors. (Some of their friends didn't make it.)