Two salads

Pahranagat lake NV

Oh hi again.

Two salads, to be eaten at a picnic table overlooking a lake or under pines. These will travel well and keep well but must be kept cold.

Red ranch salad

1 large beetroot (or thereabouts)
2 medium purple sweet potatoes

For the dressing
2T of ranch seasoning
about a cup of sour cream (proper sour cream. Aim for the shortest ingredient list.)

1. Cook beetroot and purple sweet potato until tender. (Boil or microwave or bake. Beetroot is good baked.)
2. While the veges cook, make the dressing by mixing the ingredients together
3. While still warm, peel veges and cut into pieces. Mix with the dressing. If needed, thin with milk or water. 
4. Chill. Stir a few times as the veges cool so their colour bleeds into the dressing, turning it a fabulous fuchsia shade.
5. Once cold, correct the seasoning - it will likely need a little salt. 

Ranch seasoning 

Mixed the following dried herbs and spices to taste - I use about half as much dill and twice as much chives as the rest. Stores well if it gets the chance. (cool, dry, airtight unless you're lucky enough to live in the desert)
dried chopped chives
chopped dill leaf
garlic powder
onion flakes
parsley flakes
(optional, I add it later) salt

Raw Kale and Parsley Salad

Yeah I know, it sounds so healthy. But it's so delicious. The lemon juice 'cooks' it a little.

handful of kale
1/4 as much parsley as kale
juice of at least one lemon
cooked white beans about 1/2 cup (I used these beautiful tepary beans)
quarter each of a red and a yellow pepper
olive oil (don't stint!)
salt to taste

The greens 

Remove the stems from the kale
Slice the kale leaves into thin strips width-wise (chiffonade style, about 1/4 inch thick)
Chop the parsley about the same size as the kale.
Mix them together
Squeeze the lemon juice over the greens and mix thoroughly to coat. Add a little salt and mix again. you want to really rub the lemon juice in.
leave to stand in a bowl or on a board at room temperature while you do the peppers

The peppers

Two ways, pick one:
Slice super thin like a chef, by splitting it with the knife held almost parallel to the chopping board, and cut into little wisps
OR
Slice about 1/4 inch thick and quickly sauté til limp.

The mix

Mix the beans, greens and peppers together. Dress with extra virgin olive oil and mix again. Cover and chill.