2008 Woodie Awards
Hungry Husky: California, here we yum
Spring salads to tempt the palate
Myung Jin Lee
Issue date: 3/17/08 Section: The Inside
Though a week-long rest should rejuvenate students, sometimes coming back from spring break makes it harder to keep up with a hectic class schedule. Huskies really need "moonlight savings time" instead of "daylight savings time" to help them get more sleep.
However, the semester will be ending before we know it, and finals will be coming up soon. Here are some spring salads that will help you find energy to keep up with your studying schedule. Only one more month, then another break begins.
A California-style, Chinese-influenced Caesar salad
Adapted from a Rachael Ray recipe.
What you need:
2 hearts romaine lettuce, chopped
1 ripe avocado
1 lemon, halved
3/4 red bell pepper, seeded and thinly sliced
2 cups fresh spouts, snow pea spouts or bean spouts, your choice
Fried Chinese noodles: 1 cup thin fried noodles or 2 cups wide fried noodles
1 large clove garlic, minced
1/2 teaspoon wasabi paste
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar or rice wine vinegar
1 teaspoon Worcestershire sauce
1/3 cup extra-virgin olive oil
1. Arrange the lettuce on a large serving platter. Halve the avocado, cutting around the pit. Pop out the pit and scoop the flesh out of the skin with a large spoon.
2. Slice the avocado and sprinkle with the juice of 1/2 a lemon.
3. Cover the lettuce with a generous layer of sprouts.
4. Top sprouts with avocado, chopped pepper and fried noodles.
5. Juice the remaining 1/2 lemon sitting cut side up. The juice will spill over the sides of the lemon and the seeds will remain in the lemon.
6. Combine the lemon juice with the minced garlic, wasabi, mustard, vinegar and Worcestershire sauce to make the salad dressing. Whisk in oil in a slow stream.
7. Drizzle dressing back and forth over the entire salad. Do not toss. Serve.
Peas and Carrot Spring Salad
Adapted from a Rachael Ray recipe.
However, the semester will be ending before we know it, and finals will be coming up soon. Here are some spring salads that will help you find energy to keep up with your studying schedule. Only one more month, then another break begins.
A California-style, Chinese-influenced Caesar salad
Adapted from a Rachael Ray recipe.
What you need:
2 hearts romaine lettuce, chopped
1 ripe avocado
1 lemon, halved
3/4 red bell pepper, seeded and thinly sliced
2 cups fresh spouts, snow pea spouts or bean spouts, your choice
Fried Chinese noodles: 1 cup thin fried noodles or 2 cups wide fried noodles
1 large clove garlic, minced
1/2 teaspoon wasabi paste
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar or rice wine vinegar
1 teaspoon Worcestershire sauce
1/3 cup extra-virgin olive oil
1. Arrange the lettuce on a large serving platter. Halve the avocado, cutting around the pit. Pop out the pit and scoop the flesh out of the skin with a large spoon.
2. Slice the avocado and sprinkle with the juice of 1/2 a lemon.
3. Cover the lettuce with a generous layer of sprouts.
4. Top sprouts with avocado, chopped pepper and fried noodles.
5. Juice the remaining 1/2 lemon sitting cut side up. The juice will spill over the sides of the lemon and the seeds will remain in the lemon.
6. Combine the lemon juice with the minced garlic, wasabi, mustard, vinegar and Worcestershire sauce to make the salad dressing. Whisk in oil in a slow stream.
7. Drizzle dressing back and forth over the entire salad. Do not toss. Serve.
Peas and Carrot Spring Salad
Adapted from a Rachael Ray recipe.
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