I am one of those writers who loves journals. I have a million but that doesn't stop me from buying more when I see one. I am drawn to them like bees to honey. I love the texture. I love holding them in my hand. I love all the styles, designs and colors. I see one, and like some fiend that has been implanted with a chip that orders me to buy every time I see one, I do so willing, happily, adding to my ever growing collection. And because I have so many journals I write in different ones at different times. Sometimes it depends on my mood; does the cover and feel of the journal match how I'm feeling? Sometimes it's the contents; is what I'm about to write similar to what has already been written in that journal. Other times it's simply about the weight of the journal. If I am traveling, I choose the lightest, thinnest one. While other times I could be in one location but still slightly traveling slowly side to side on the hammock. For those times, I choose a weightier journal than the one intended for trains, planes and automobiles.
The happy result of having started but not finishing
a journal is that I happen upon poems, writings, rantings, recipes and ideas from moments past. There is a certain excitement upon discovering these nuggets. I can relive times in my life and feel a sense of journey and accomplishment. They also seem new and fresh to me, usually bringing me joy. This occurs particularly when I'm thumbing through and unearth a recipe I want to try again. I can't tell you how happy I am that a few years back I started writing recipes down. I've always written my thoughts and feelings
in journals but not recipes. So being able to recreate dishes that I made once and almost forgot is a real treat. Like this Apple Crisp Salad. I remember it now, and would have totally slipped my mind and fallen into the vast past of recipes lost had I not jotted it down.
It is exactly how I named it. A salad featuring apples where the crispness comes from the way they are cut. I believe I have mentioned this before but the cut of food, especially fruits and vegetables can make all the difference in world. It can either enhance or overwhelm a dish. In this recipe, the apples are cut like matchsticks, allowing them to mingle themselves throughout the entire salad providing a crisp crunch with every bite.
(4 Lunch or 6 dinner servings)
4+ c apples, sliced into matchsticks 10 c Boston, Romaine lettuce
1 c parsley leaves
1 c cilantro leaves
1/3 c scallions, sliced
1/4 c heaping red onion, thinly sliced
2 T lemon juice
2 T lime juice
1 t dijon mustard
1/4 t fresh ginger, grated
1/2 t garlic, crushed
salt, pepper to taste
1/3 c olive Oil
Prepare all the ingredients as directed above, leaving the apples to the very last so they don't turn brown. You can also squeeze lemon juice on them to keep them from turning. For both the parsley and cilantro, pick the individual leaves off the stems and leave whole. This adds so much flavor.
Arrange the lettuces on a platter or big bowl. Then mix in all the other ingredients.
Using a mandolin, I also like to thinly slice some of the apple for garnish.
Make the dressing and then pour over the salad right before serving. Toss until coated.
This is a perfect salad for this time of year as apple picking is in season. Go pick a few then make this salad to accompany my Apple Butter/Spicy Sausage Sandwich. Since the weather is still warm the salad is a great sub in for the roasted tomato soup that I originally made with that sandwich. Either way...
An apple a day...