Harvest Salad for Michael
My boss Michael knows what he wants. That's part of what makes him a great boss. I don't have to try to read his mind or wonder what he thinks of my work. He also knows every coffee shop and cafe in the state. He lives and works in Leavenworth, but does tons of work this side of the mountains (and all over the country). He eats lots of meals away from home, and is picky about his coffee. Actually, the two of us ordering it together is kind of embarrassing. Thankfully, we live in the land of longsuffering baristas and they let us get away with it.
Michael's favorite coffee shop in Leavenworth is Red Bird Coffee House. He's trying to convince them to start offering salads on their menu. They said they'd name one after him if he could come up with it. This sounds like a job for The Leftoverist. Another thing I like about Michael is he's a ham like me. He said, "Make sure you mention me in your post." I love that.
I asked him what his favorite ingredients might be--
I love all sorts of cheese - goat, blue, etc. And they have a local cheese shop they get really good cheese from. I also like cranberries and any kind of nuts, especially cashews, but I know those aren't cheap. Let's do meatless, too. And no southwestern stuff. You're awesome!
Notice how I left the "You're awesome!" part in there. No one has ever accused me of having a low self-esteem (though I definitely have my moments).
And he said this about Red Bird (which is also the name of Mary's Oliver's latest book of poetry. I'm going to see her next week at Benaroya, so gird yourselves for more poetry):
Red Bird Coffee ...is absolutely the best espresso I’ve ever had. Charlie (who owns it, along with his wife Kate) is an artist (video production) and has extremely high standards when it comes to coffee. (Their new baby Ollie is about the cutest baby since my kids showed up.) Locals are leaving Starbucks in droves for Red Bird.
Sounds like I should make a trip to Leavenworth. I still haven't met Michael's family (after working together for 1 1/2 years), so I call them the Phantom Family. Meeting up at Red Bird to eat my Michael's salad might be the perfect way to verify their existence.
So my marching orders--blue cheese, cranberries, nuts--made this really easy. I also wanted to include some actual vegetables, but ones that would be available year-round. And I made one of my classic magical dressings, without which the whole thing just might be another salad from Whole Paycheck Foods. I just discovered the strike-through, obviously.
So here's to you and working with you, Michael, and to lots more healthy organizations because of it.
Harvest Salad
(serves four) You could use toasted pecans in place of the candied cashews and feta or chevre instead of blue cheese, and dried cherries instead of cranberries if you want.
8 cups mixed greens or spinach
4 carrots, peeled and julienned (cut into matchsticks)
1/4 c. apple cider vinegar
4 Tb. sugar
1 c. crumbled blue cheese
1 c. sliced celery
1 c. candied raw cashews (fine the easy stovetop method for candied nuts here)
1 Granny Smith apple, thinly sliced
Dressing:
1 clove minced garlic
3 Tb. honey
5 Tb. apple cider vinegar
salt and pepper
1/2 c. extra virgin olive oil
2/3 c. dried cranberries
For dressing: Combine garlic, honey, vinegar, and salt and pepper. Whisk in olive oil to emulsify, tasting as you go. Drop cranberries in and let macerate while you make the salad.
For marinated carrots: Put julienned carrots in a bowl with vinegar and sugar, add a little water to barely cover, and stir. Let sit while you make the salad.
For salad: Line four dinner plates with greens. Arrange all ingredients on top in distinct little piles: marinated carrots (drained), blue cheese, celery, apple. candied nuts. Spoon the cranberries from the dressing and do the same. Drizzle dressing over whole salad.
May 21, 2009
Reader Comments (11)
yum! those carrots especially look delicious. we go through leavenworth several times a year on our way to wenatchee, so we'll be sure to stop in and have their coffee (and maybe this salad!)...leavenworth needed a good coffee place too! yay for that!
This salad looks delicious! What a great post to start off a sunny weekend ahead! I'll have to keep my eye out for the Red Bird Coffee House next time we are up there. By the way, love the addition of the strike-through. Brought up some chuckles with this light and entertaining read.
I'm going to fly into Red Bird today! Love the Batsdorf brew and seeing my sis Kate, nephew Ollie, niece
Aurora and bro-in-law Charley!!
Great write up, Sarah! I feel famous! I stopped by Red Bird today, and Charley says he's going to have salads by the end of this month. (In fact, I'm sitting here now drinking a delicious extra hot, light on the vanilla latte.)
Another great post! I've been making a salad similar to this since you and the Fraziers were living together. But you've given me some new ideas to change it up a bit. Thank you! Also, I wanted to let you know that your blog is my new menu planner it seems like. I'm trying all sort of new things this week (chocolate chip cookies for Memorial Day, salmon with grains/greens Saturday night with apple cake for dessert, your new pizza dough recipe on Tuesday for friends, and rice/beans for my vegan mom who's visiting). I love your stuff!!!! We're going to the Farmer's Market tomorrow and I'm going to try to buy some vegetables without a recipe in mind (unheard of). We're also going to Whole Foods to buy some different bulk grains to try. I love different grains and lots of vegetables but I didn't really know what to do with them. You have given me so many ideas and a renewed passion for cooking. Keep it up!
Jenny, this makes me so happy. And how wonderful to have this little connection with you after so many years. Give my love to that cute family of yours, and keep me posted on your kitchen successes!
And a shout out to you Leavenworth folks :)
I LOVE this post! It's so you and it's f*ing hysterical.
Plus it includes the infamous salad dressing. Now I can send in a picture :) And I've noticed that the ingredient ratio has changed, I'll have to give it a whirl.
Em, this isn't supposed to be a different salad dressing recipe than the one I gave you ages ago. It's just that I never write anything down!
O.K....I had to pass this along. David and I were out working in our garden yesterday, enjoying all of the passerbys (the population of Plain triples on holiday weekends). Anyway, one of our neighbors (friend and facebook friend) stopped by and said how much she is enjoying your site. You are all of the rage this side of the mountains! I'm making your burgers tonight for friends that are busy trying to finish building their home. Can't wait to brag about your more!
Thanks, Jackie! I think lots of my East-of-the-Mountains readers are your doing :)
This dressing, Sarah?
Perfect.
I've used it several times.
Oh, and I also wanted to say that searching for it was much easier this time around! I love your ingredients listed on the right, as well as the recipe index on the left! Great ideas!
~Stacy