The other day, I realized that I’ve posted a whole lot more salads than most other blogs. Hearty salads with grains or beans (or both, as is the case here) are terrific side dishes for family meals and easy potluck offerings. I’m also convinced that they are the ultimate single girl food. I can make a big bowl of salad and keep it in the fridge for ready-made meals or just stick a fork in it for a snack. Living alone, I can eat straight outta the bowl without an eyebrow raised. The single life is good, my friends, and the perks are many. That trip to New York reminded me how much I love my quiet life with Cookie. Every moment of that trip was spent with others, others whose presence I enjoy very much, but I need ample alone time to feel like myself. Cookie understands this; she lounges around on the couch and comes by to say hi if I’ve spent too much time staring at this screen. Every day, our conversation goes something like this, “Cookie, have I told you how pretty you look today?” She wags her tail.
My travel companion kept commanding me to “pep up!” but the truth is, I’m not peppy all the time. I don’t like talking for the sake of talking. I might use exclamation points liberally in writing but I’m not bubbly in real life. My head is usually lost in the clouds and I get irritated when someone tries to bring me back down to earth. This introversion is an undeniable part of me but maybe, someday, I’ll find someone who understands and lets me float around in thought and never runs out of interesting ideas to share. Here’s to hoping he’ll like salads, too, because I’m not going to stop making them. Thankfully, you all seem to enjoy salads almost as much as I do (I know Sarah does, at least!). I loosely adapted this one from two of my favorite recipe sources, Melissa Clark (Cook This Now) and America’s Test Kitchen (Healthy Family Cookbook). I knew it was going to be good, but the end result was leaps and bounds beyond my already high expectations. If I had to pick one salad to eat for the rest of my life, it might be this one. A bold statement, I know, but it’s a statement befitting this unapologetically bold salad. It’s overflowing with spicy arugula, salty feta cheese, sweet and crunchy carrot ribbons, chewy wheat berries and earthy chickpeas, tossed in a bright, lemony olive oil vinaigrette. P.s. If you want a little peek into my rarely photographed, humble little kitchen, it’s on Houzz this week!
