Yogurtsoda Gratuitous food and travel.

What’s this, an update? Sorry for falling off the face of the earth folks, but it was a crazy few months and I’m only now getting reoriented. Let’s jump right back into things, shall we?

I made this chopped salad a few months ago, but given that spring is almost upon us, we could probably all use a few greens and vegetables in our lives. I adapted this from a Paul Newman recipe in the March 2007 issue of Food & Wine.

Ingredients:

1/2 cup apple juice
1/4 teaspoon cinnamon
Three strips of lemon zest
2 tablespoons cider vinegar
1 medium shallot, minced
Salt and pepper
3 tablespoons cup olive oil
1 medium cucumber, peeled and diced
2 carrots, finely diced
2 cups red grapes, halved
1 cup feta cheese, cut into small dice
5 cups mixed lettuce greens
1 romaine lettuce heart, coarsely chopped

1. In a small saucepan, bring the apple juice to a boil with the cinnamon and the lemon zest. Simmer over medium heat until the liquid is reduced to 2 tablespoons, about 5 minutes. Discard the lemon zest and pour the liquid into a small bowl. Add the vinegar and shallot and season with salt and pepper. Whisk in the oil until emulsified.

2. In a large bowl, toss the cucumber, carrots, grapes, feta cheese, greens and romaine. Whisk the apple vinaigrette again and add to the salad, and toss to coat.