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Taste Queen Bee Salad

michael kocinski

I made this salad for my sweetheart just a few days after I brought her and our newborn son home from the hospital. She wanted something fresh, cold, and crisp to have for dinner after a few days of hospital food. It’s easy to make, pretty hearty, and amenable to personal tastes and variation. For salad: 1 head iceberg lettuce 2 carrots half cucumber, peeled and seeded 1 good sized apple, a Jonagold or Fuji is perfect 1 navel orange 1 c. candied walnuts 2 tsp water 2 tsp salt For dressing: 2 tbsp balsamic vinegar 1 tbsp olive oil or walnut oil 1 navel orange kosher salt and black pepper to taste Preparation:

Make the dressing first so all the flavors get cozy with each other. Put vinegar and

oil together in a jar. Cut both oranges into 8 pieces, then cut away the peel and the white rind. Put 8 pieces of orange in the jar with the vinegar and oil and set it aside. When you’re ready to eat the salad, shake the dressing vigorously and either pour it over the whole salad or dress each serving individually. 132

Splat Art Magazine May/June 2011  

underground art magazine

Splat Art Magazine May/June 2011  

underground art magazine

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