Do you ever get a song stuck playing in your head? Maybe it’s a chord progression as you’re passing by a boombox in the street, or a few lyrical notes that repeat like a mantra to soothe your rough nerves at the end of a day. Or maybe someone said something to you that trips a whole trainload of memories that you can’t shake no matter how you try. The old adage goes that you can’t hold two disparate thoughts together at the same time, that one will dominate and obliterate the other. But those synapse scientists never had to deal with the contagion of the jack-boot stomp of Queen’s “We Will Rock You.”
That seed was planted by Cynthia of Tastes Like Home, and Sandeepa of Bong Mom’s CookBook. Each a Rockin’ Girl Blogger in her own right, passed the torch of honor to me, and now I’ve got to face the music. We aren’t talking “Ave Maria,” here, either. And that’s too bad, because I’ve just scored my serendipitous first-ever punnet of tender, timid lamb’s tongue lettuce which I planned to dress in a simple slip of ultra-virgin olive oil and the faintest spray of sea salt. Looks like I’m going to have to go all acid and edgy now, and turn my sweet little salad into an anything-but-modest mosh pit. Lollapalooza just might approve.
Mâche Pit Salad
1 punnet (8 generous handfuls) lamb’s lettuce
1 medium bullet endive, shredded
½ yellow bell pepper, slivered after removing seeds and pith
½ cup carrots, sliced into coins
2 medium tomatoes, diced
Gently mix all ingredients in large bowl. Add vinaigrette at last moment. Lamb’s lettuce is very delicate and wilts easily when dressed.
Raspberry Marmalade Vinaigrette – Adapted from About.com
1/3 cup raspberry vinegar
1/4 cup good-quality orange or other citrus marmalade
1 tablespoon olive oil [or heavy cream, sour cream or mayonnaise]
3 jalapeño peppers, seeded and minced
3 tablespoons fresh cilantro, finely chopped
1 medium shallot, finely chopped
1/2 teaspoon salt
1/8 teaspoon ground black pepper
A few whole raspberries, for garnish
Gently whisk all ingredients in medium bowl. Pour on salad moments before serving and top with raspberry garnish.
Serves 4 --
For more girls in the band, check out:
Nora of Life's Smörgåsbord - Conviviality across the continents, joie de vivre and genuine concern for the blogging community.
Ayşe of I Love Turkish Food - Skillfully translated, fascinating recipes and orchestrator of one of the most mesmerizing blockbuster round-ups in recent times, Turkish Night.
Simona of Briciole - Quintessentially Italian expressions of life and love of good eating, inextricably bound with emotion, charm, and literally, a voice.
Johanna of Green Giraffe Gourmet - Infectious enthusiasm, a weakness for winging it when the ingredients are AWOL, and the best mix of rockin' music teasers at the end of every post on her virtual stereo.
This post is being submitted to Katie at Thyme for Cooking, the Blog, hosting Weekend Herb Blogging for Kalyn Denny of Kalyn's Kitchen, the creator of this weekly food blog event.
[Note: I am leaving this Saturday for a week in Maine, where the wi-fi connectivity is iffy at best. Will be in touch and posting again as soon as it's possible. Warm wishes to you all!]