I Don’t Always Drink Salad Dressing, But When I Do, It’s Sesame Citrus Salad Dressing

When I got home from work, I had no intention to start a cooking/shooting/blogging sesh. It just happened. I had a huge bag of ruby red grapefruit that my husband brought me from the ranch, I had a box of that living butter lettuce (yeah, it’s a little weird to have a ball of dirt attached to your lettuce, but gutsy choices in produce are my version of walking on the wild side. (Cue music snippet: American Woman by the Guess Who…fantasy biker chick montage, gimme a minute…and, we’re back.)) homemade croutons, fresh crispy cucumbers and some gorgeous oversized avocados. All of which were just begging to go together in a salad. And the pink, green and gold colors were dazzling. I thought I would whisk together a quick sesame citrus dressing, and splash it over my beautiful creation.

Schlurp.

Sometimes when I’m developing recipes, I really don’t know if what I create will turn out well. I’ve had sesame citrus dressing before in restaurants, and I do love the flavor combination of nutty, rich sesame and tangy rice vinegar. But I never thought much about making it until tonight. It was very easy, and incredibly rewarding. Sweet, salty, deeply sesame-y (is that a thing?) creamy and buttery with the avocados, this salad had everything. And yes, when I finished eating the vegetables, I literally drank the dressing from the plate. It’s a good thing I was alone. Shlurp.

Frankly, I’ve fallen out of love with salad.  I have eaten countless cold salads in my life, in my daily attempt to try to control my weight and my appetite. Now, a cold salad is just an opportunity for me to feel sorry for myself. I much prefer hot meals over cold any more. But tonight, it was a night for salad, and I do believe I will make this one again.

Probably with a double shot of sesame citrus salad dressing on the side. Neat.