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! 

Kitchen Notes
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.