AMERICAN FLATBREAD SALAD DRESSING
Since my first son was born, we have driven north to Warren, Vermont. At first, a close friend and I packed up our baby bundles in August and stayed in her husband’s aunt’s cabin. I have such wonderful memories of our time in that "summer only" cabin, sharing a bottle of while our babies napped peacefully at our feet. My favorite treasure in that eclectic home was a sign that read, “Guests of guests may not bring guests”. As both of our families grew, this property was sold and another bought: this time a ski cabin near the base of the Sugarbush Ski Resort. We traded the summer adventures for winter one’s. However, American Flatbread Pizza Company remains a favorite regardless of the season. I would argue that this embodiment of “food integrity and sustainability” makes the best wood fired pizza in America. No meal is complete without a healthy serving of the one salad on the menu. Thank you, George, for sharing this recipe nearly fourteen years ago!
Nota bene: The dressing will keep refrigerated for one week.
1/3 cup fruit vinegar
1/3 cup Tamari soy sauce
1/4 cup freshly squeezed orange juice
3 tablespoons ginger root, unpeeled and freshly grated
2 tablespoons finely chopped shallots
1 tablespoon minced garlic
10 coriander seeds, crushed (1/8 teaspoon)
1 teaspoon crushed red pepper flakes
1 cup safflower oil
1/2 teaspoon sesame oil
2 tablespoons maple syrup
1. In a food processor, add all the ingredients except the oils and maple syrup. Process for 20 seconds. With machine running, slowly add oils and syrup.
Use on a salad of red and green leaf lettuces or mesclun mix. Add cucumber, grated carrot, finely chopped scallions, and chopped, seeded, tomato. Sprinkle with black sesame seeds. A bit of shredded cabbage gives a distinct Asian flavor.