I did something this year I’ve been wanting to do for a quite a few years. Back in March, on a particularly warm day, we prepped our garden boxes and then filled them with all sorts of cool weather seeds: lettuce, arugula, beets, radishes, spinach, onions, fennel, garlic, and peas. Every day, I’ve been watching and waiting to see if I’ve finally become a good enough gardener to get these little seeds to grow. Well, they came up, and they are beautiful. We have buttercrunch lettuce and arugula that just keeps coming and coming, so we’ve been eating salad after salad. This is a new favorite dressing for these salads that I got from the terrific cookbook called The Food Lab. It’s simply delicious, and makes a it easy to throw anything and still have great flavor, but one of my favorites has been arugula, lettuce, celery, turkey, and sunflower seeds or cooked wheatberries.
1/2 c. vegetable oil
1/4 c. olive oil
a small shallot, minced or grated on a microplane
2 cloves garlic, minced or grated on a microplane
4 t. dijon mustard
3 T. balsamic vinegar
1 T. soy sauce
salt and pepper to taste (about 1/2 t. salt for me, and a few shakes of pepper)
Combine all ingredients together in a glass jar, shake well to emulsify, and then resupply yourself in three days, since you will want it every lunch and dinner! It will keep for up to three months in your fridge, if you find yourself not wanting it quite as often as I do.