I spent this past weekend down in Baltimore, where the heat index was in the triple digits. Baltimoreans are a hardy lot. And so I joined them in a series of outdoor concerts, cookouts and stoopside dance parties. At some point I gave up on apologizing as another kiss landed on my glistening cheek. Best to focus my energies on hydration.
Adequate sleep was not among the activities I managed to cram into my weekend. I dozed fitfully–my sweaty, sun-baked body lolling into the aisle as the Bolt But hurtled up I-95–and arrived home just in time to down some takeout before collapsing into bed.
The temperature dropped a bit today, but my body has yet to catch up. What is ordinarily a 10-minute walk to pick up my CSA share took me nearly double. By the time I got home, bags laden with green vegetables, I had lost all ambition to cook. Luckily, Farmer Fred excels when it comes to lettuce and I still had the beets from last week’s share. The salad below came together in less time that it took to eat it.
Raw Beet Salad with Preserved Lemon Vinaigrette
- 1/4 cup whole milk yogurt
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- black pepper
- 1 tablespoon good quality olive oil
- 1/4 preserved lemon
- 3 medium beets
- 2 tablespoons walnut pieces
- 1 small head green leaf lettuce
- 3 scallions
- 1/2 bunch cilantro
- Whisk the first four ingredient together in a medium bowl and then slowly whisk in the olive oil. Finely chop the preserved lemon and add to the dressing.
- Using a mandoline, slice beets to 3/16″ thick. (If you don’t have a mandoline and your beets are small enough, a vegetable peeler will also do the trick.) Toss the beets with your dressing and let sit.
- Toast the walnut pieces, stirring frequently, in a cast iron skillet over medium heat.
- Rinse and dry the lettuce. Thinly slice the scallions. Mince the cilantro. Toss everything together in a salad bowl and grab yourself a fork.