Spring is here, and so am I! My last semester as an MA student (fingers crossed) is in full swing. After a relaxing weekend on Long Island with the Roomz’s wonderful family, I spent a whirlwind week preparing for the ACIS conference in Chicago. I just got back from Chicago last night, and the twilight zone of an evening at Logan Airport included a mad dash in the passenger pick up zone. I saw a man try to stop a car with his leg, and one crazed woman dive into the street with her lime green duffle. Then, twelve nuns showed up and disappeared into a van. Needless to say, it’s been fun but crazy trip. More on Chicago later. Here is a quick salad I made to bring in the season, and some pictures from the Bridgeport-Port Jefferson Ferry.
10 medium radishes (cleaned, sliced in millimeter-thin half moons)
1 medium pear (sliced in millimeter-thin wedges)
1/2 cup red onion, sliced thin or shaved
1 small cucumber (seeds removed, sliced in millimeter-thin half moons)
1/2 cup plain Greek yogurt
1 garlic clove (roasted)
1/2 teaspoon honey (or agave nectar)
Juice of 1 lemon
pinch red pepper flakes
Salt & Pepper to taste
1. Prepare vegetables/fruit. Note: after slicing cucumbers, salt and rest in colander to drain. After slicing pears, toss in small amount of lemon juice.
2. Prepare dressing: Roast garlic clove in 375 degree oven for 30 minutes (with other things baking, to save time/energy?). Squeeze garlic (should be very soft paste, nutty color) into yogurt, add other ingredients, stir and season with extra honey or lemon to taste.
3. Mix dressing into salad, adding spoonfuls at a time. I only used about half of the dressing, and saved the rest as a dipping sauce for other meals. Season to taste with salt and pepper.