A while back, some friends were having a helluva time, so one night we dropped off dinner. Included was an Emergency Salad Kit, an easy-to-transport way to drop off a scrumptious salad at someone’s house, without needing to worry about returning bowls or suchlike.
Assembling an Emergency Salad Kit is easy:
- Rinse and dry chopped lettuce or salad kit, and put into a baggie
- Put other chopped or unchopped auxiliary veggies into another wee bag: radishes, carrots, cucumber, broccoli florets, etc.
- Some things need to stay drier to keep their flavor or texture. In a separate bag, put things like dried cranberries, dried tomatoes, croutons and nuts.
- If including chopped meat or sliced hard-boiled eggs, put these in their own bag.
Bonus: Quick and easy vinaigrette
Sure, most people have salad dressing around the house, but for a really nice touch, whip up a quick and easy vinaigrette:
- In a bowl pour in 1/4 c. vinegar (balsamic, wine, whatever), a few pinches of salt, 1/2 tsp. Dijon mustard, and pepper. Nice but optional: minced garlic or shallot.
- Add 3/4 c. extra-virgin olive oil. There are 2 ways to do this: drizzle in the oil while whisking vigorously, or pour it in in one go and then whisk the hell out of it. The key is to emulsify the oil, creating that thick, lovely texture that makes a beautiful, tangy vinaigrette.
- Pour into a wee bottle (such as a kept-back empty hot sauce bottle) or plastic container.
Put all the bags and the dressing into a gallon zip baggie. Walla! An Emergency Salad Kit, ready to go where it’s needed.