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Salad Toys
Dressing:
Mix a few tablespoons of minced garlic with a generous pinch of kosher salt. Pour in about half a cup each of lemon juice and balsamic vinegar. Add to taste: onion powder, fresh or dried basil, fresh or dried rosemary, black pepper, and a touch of honey. Put this mixture through a hand blender on "puree" until smooth. Gradually drizzle in about a cup of olive oil, mixing well after each addition to emulsify.
Feel free to fiddle with the proportions, depending on how much extra dressing you want and how strong you want it to taste.
Toys:
Canned artichoke hearts, cut into sixths or eighths
Canned baby corn, cut into inch-long segments
Canned hearts of palm, cut into inch-long segments
Fresh white or cremini mushrooms, trimmed and sliced thickly
Put all these in a large container with an airtight lid, and pour the dressing over them. Close container and shake to coat. Marinate in the refrigerator for at least twelve hours (twenty-four is better), inverting the container occasionally so as to give the vegetables equal time soaking in the dressing.
Serve either poured over green salad or in a separate dish as an accompaniment.
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Toon's Favorite Green Salad
Green leaf lettuce, torn into small pieces
Baby spinach leaves
Kirby cucumbers, halved and sliced
Grape tomatoes
Salad toys
Herb croutons
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