Alison's Lunch

www.alisonslunch.com

green salad with roasted beet slices, toasted sunflower seeds and a mustard-dill vinaigrette

green salad with roasted beet slices, toasted sunflower seeds and a mustard-dill vinaigrette

I make a lot of this dressing at once, without the dill, and then keep it in the refrigerator to use all the time. It keeps really well, is yummy and creamy without any eggs or cream in it (mustard is the emulsifying agent), and is great with a variety of different salads.

dressing

6 tablespoons red wine vinegar
2 tablespoons Dijon mustard
4 medium cloves garlic, chopped coarsely
1 teaspoon sea salt or kosher salt
1-2 tablespoons honey
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½ cup extra-virgin olive oil
pinches of dried dill (or, even better, fresh dill, if you have it)

Put first 5 ingredients in a blender and blend until completely smooth. Slowly pour in oil to make a creamy emulsion. Taste and season with more salt or honey if it needs it.
Take out several spoons-full of the dressing and add a couple of pinches of dried dill, or big pinches of fresh dill, chopped. Stir it in and let it sit and let the dill flavor the dressing while you make the rest of the salad.

oven-roasted beet slices
Even if you’re not a beet fan, I think you’ll love these slices. If you’ve been wondering what to do with the beets in your CSA box, here’s the ticket!

1 pound of Alaskan beets—the biggest you can find.
1 tablespoon extra-virgin olive oil
½ teaspoon sea salt or kosher salt

1. Preheat your oven to 400 degrees.
2. Peel the beets and slice them into thin slices—I did about 1/8-inch slices in my food processor, but do whatever you like. 
4. Coat a large baking sheet with non-stick spray or oil. (This makes clean-up a lot easier.)
5. Toss the beet slices with olive oil and salt.
6. Spread the beet slices out in a single layer on the baking sheets. Roast for about 30 minutes, or until they are cooked and tender when you stab them with a fork.

salad

1 large head of leaf lettuce, washed, dried, and torn into bite-sized pieces, or a large bowl of baby salad greens or stemmed baby spinach
mustardy-dill dressing
¼ cup sunflower seeds, toasted in a skillet until golden and fragrant
roasted beet slices

Toss the salad greens with dressing to your taste. Put a big pile of salad on a plate and top with the beet slices. Sprinkle toasted sunflower seeds over the salad and serve.

To see an easy recipe for grilled salmon, check out this link for grilled southwestern salmon. Just substitute the dill rub or just use salt and pepper instead of the southwestern spice rub.