Rethinking Markets

The world would be better if people made this salad more. It takes less than 5 minutes.

Materials:
a salad bowl and tongs for salad; a small-ish bowl, a small spoon, and a whisk for dressing

Ingredients:
(for the salad)
a big bag of mixed green salad
walnuts (toasted a few minutes in a dry pan on the stove, if you like them toasted)
dried cranberries
cheese (if you like it..maybe a little blue cheese?)

(for the dressing)
good quality olive oil (don’t wanna spend an arm and leg on good olive oil? Buy it online from my favorite market for 16 bucks a liter. Use it for salad dressing only)
good quality white wine or cider vinegar (ahem)
good quality salt (splurge for the 15 dollar fleur de sel, or the 5 dollar sea salt, but do better than Morton’s)
pepper (from a grinder. It costs the same and it’s tastier)
a spoon full of dijon mustard (I use Maille)

To make it:
1. Make the dressing. In the small bowl combine a big fat pinch of salt with 8-10 grinds of pepper (more or less salt or pepper depending on your taste, but it should be boldly flavored). Add the mustard, add a tablespoon of vinegar.
2. While whisking, start adding the oil, until you’ve added about 3 tablespoons. If you add it all at once, you’ll get a kind of separated dressing. If you add the oil a little at a time, it should come out pretty blended. It tastes good in both cases.

3. Combine the lettuce, nuts, cheese, dried cranberries. Then add 2 or so tablespoons of dressing. Toss with your hands. Go easy on the dressing, it’s easier to add more than to take some out.

Eat. Use the leftover dressing for tossing over steamed and salted green beans or something.