Spring Chopped Salad
I’m trying to give more thought to our table.
I put an actual tablecloth on it. I haven’t done that since we’ve had kids and quite honestly, I’m not sure I did it before then.
Pink petaled tulips sit in the middle of the table. Their slender stems bend slightly to catch the last bit of sun. I’ve pre-filled the MATCHING cups with water. The plates, however, are mismatched and the napkins are paper but hey, there’s napkins! And I’ve set the forks on them just like my mom taught me.
I’m not looking for Martha’s approval here. The point in setting the table is not for me to capture the perfect Instagram shot to garner as many “likes” as possible. I’m setting the table to mark this time. To remind myself and my family that when we gather around the table, together, over an elaborate meal or a simple one, it’s sacred. I want my kids to see me honoring this time so hopefully, they’ll feel the same way someday.
Sure, I can tell them how much I love sitting at the table with them. But sometimes words can only go so far. Sometimes creased napkins tucked under the plate just so and ruffly tulips leaning over our dinner or an expensive cloth draped over our dinged up table says more about the importance of our time around the table then my words ever can.
Spring Chopped Salad
Serves 4-6
This salad has happened many times in the last couple of weeks. The produce changes depending on what’s in the fridge or what looks good at the market. There’s always salami, specifically Finocchiona, sharp cheddar and a bright, shallot-laced vinaigrette that brings it all together.
Use this as a guide. It’s really the sort of meal that does a grab job of using up the leftover bits in the fridge. That’s actually how this salad came got its start.
5-6 cups cut, cleaned greens, cut in 1-inch ribbons (I used romaine & treviso)
1 cup blanched fresh (or frozen) peas
1 cup chopped fresh herbs (chives, mint, parsley)
4-5 radishes, chopped
1/2 avocado, diced
1 cup garbanzo beans
1 cup chopped sharp cheddar
1 cup chopped salami such as finocchiona
1/4 cup toasted pepitas
Other options:
cucumber
red onion
scallion
blanched green beans
asparagus
pickled peppers
olives
Shallot and Cider Vinegar Vinaigrette
6 tablespoons olive oil
3 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
1 garlic clove, minced
3 tablespoons finely chopped shallot
1 teaspoon dried oregano, crumbled
pinch sugar
Salt and pepper to taste
Combine everything in a medium bowl and whisk.
Add all the salad components to a large bowl then toss with the dressing. Serve immediately.
Makes 2 dozen (although I actually got 3)
3 cups all-purpose flour
1 1/4 cups cocoa powder
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 eggs
1 1/2 cups milk
3/4 cup canola oil
1 tablespoon vanilla extract
2 3/4 cups sugar
1 cup boiling water
Preheat the oven to 350°F. Line two 12-cup muffin pans with cupcake liners and set aside.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Combine the eggs, milk, oil, and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and dry ingredients. Blend at low speed, then increase the speed to medium and mix until the batter is completely smooth, about 2 minutes. Remove the bowl from the stand and add the boiling water and stir with a wooden spoon, carefully so that it doesn't splash, until the batter is smooth again. It will be thin. Let the batter rest for 15 minutes and stir gently before using.
Fill the cupcake liners three-quarters full and bake until the tops of the cupcakes are firm and a cake tester inserted in the center of a middle cupcake comes out with just a few crumbs, about 20 minutes. Let the cupcakes cool for 5 minutes in the pans before removing to cool completely.
Fresh Mint Buttercream
I find that this frosting is best made the day you plan to eat the cupcakes.
4 ounces cream cheese, soft
2 sticks/ 8 ounces unsalted butter, soft
1/4 teaspoon kosher salt
1 cup fresh mint leaves, finely minced
1 teaspoon vanilla extract
1 1/2 cups packed powdered sugar
In the bowl of a stand mixer with a paddle attachment combine the cream cheese, butter, salt and mint leaves. Beat on low until well combined. Scrape down the bowl with a rubber spatula then mix on medium low for one minute more.
With the machine on low add the powdered sugar. Once combined, increase the speed to medium high then beat for three minutes, until light.
Frost the cooled cupcakes then top with a sugared mint leaf if you'd like.
To make the sugared mint leaves, I chose pretty, fresh leaves that used my fingers to coat then in lightly beaten egg whites. You could use a pastry brush if you're more civilized than I. Then I dipped then in fine sugar (regular sugar pulsed in a blender or food processor works well). Place the leaves on a plate to dry for 24 hours or so.
