Thursday, November 13, 2008

Oh yes, oh yes, oh yes...

"Nobody can afford to sleep anymore. Do you realise how much it costs?"
–Disappearance I, Jeanette Winterson

I didn't eat lunch at work today because I was so tired I didn't bring any with me. Of course I am determined not to buy food out this week.

Yes, I am stubborn.

So, I get home and after sweating my brains out through exercising in the heat (yes, stubborn), I decided to make this salad thing.

First, I scrubbed and washed four kipfler potatoes. I diced and seasoned it, then oiled them and put it in a preheated oven of 180 degrees for 25 minutes. That thing in the foil is half a head of garlic.

Then, I washed and segmented a leek, a head of broccoli, a large zucchini and asparagus. These will be blanched, my friend. Don't worry.

You remember my good friend, broad bean? Yeah, look at the bag of pods...that's all you're getting.

Refresh in the cold water after boiling.

Wait...I lie. This is all you're getting. I am so zen right now, this is why my people are so good at sweatshops, menial tasks...whatever.

Cook the rest of the vegetables in boiling, salted water. I put the zucchini in first, as soon as the water boiled, then the broccoli stem, followed by everything else.

Take the vegetables out and refresh in cold water as soon as they're done. Obviously the zucchini is going to take a bit longer, so they're in there with the asparagus.
Oh, and I am not being annoying, but keep the water, add an onion, celery, carrots and pepper to it, simmer it for a few hours and skim off the scum. Yes, now you have vegetable stock. Ta-da.

Chop, chop, chop...

Chop, chop, chop...

Chop, chop, chop (in quarters, people)...

Chop, chop, chop...

Ooooh, crunchy goodness.

This is the garlic. It should squeeze out of its skin like golden play-doughey goodness. Mash this in a bowl with a healthy amount of red wine vinegar, approximately half the amount of white wine vinegar, the juice of a lemon, salt and pepper.

Remember your old friends parsley and dill?

Yeah, they were bitches. CHOP, CHOP, CHOP!!!

Ahh, old faithful. Add a teaspoon or two of this to the vinegar mixture. Add the herbs and stir.

Then, throw all the vegetables together in that giant bowl you have, add the dressing and toss to coat everything evenly. Seriously, use your hands. You're going to need to.

Eat it. Drizzle over some fruity extra virgin olive oil, if you want. It is not neccessary...

and I can't believe I'm going to say this


it didn't even need cheese.


Cindy said...

Dang, that looks good - the roasted garlic dressing is... just... #$%^#$%.

I think #$%^#$% means that I just ate breakfast and shouldn't really care about more food, yet I'm pining for a lunchbox-full of this to take to work.

Wandering Chopsticks said...

I love chopped salads. So much work but I'd be all over this! Actually, you had me at roasted potatoes. ;)

Agnes said...

You're brave, turning on the oven on such a hot day!

bunchesmcginty said...

Cindy- oh, it is all about the hot garlic and vinegar hitting the warm vegetables.

wandering- always about potatoes.

agnes- never too hot for an oven. plus, the cold change just came through...