"Have patience with everything that remains unresolved in your heart. Try to love the questions themselves as if they were locked rooms or books written in a very foreign language. Don’t search for the answers, which could not be given to you now, because you would not be able to live them. And the point is to live everything. Live the questions now. Perhaps then, someday far in the future, you will gradually, without even noticing it, live your way into the answer."
-Rainer Maria Rilke, Letters to A Young Poet
Living the questions. I love the image of "living everything" (thank you, Sarah, for sharing this quote with me!). I want to keep moving when fear paralyzes me. When big decisions seem too big, or I seem stuck or defeated within them before I've even truly lived them through - before I've lived my way to the answer. As someone who assumes the outcome of circumstances before they actually play out, I need to be doing a lot less projecting and choosing more joy in the process. Oh, the process. But I love answers! Anyway, wanted to pass on the quote to you too.
It's been overcast and humid over here, so the 4th celebrations may not be as sunny and glorious as we hope for. Regardless of the sunshine, there will be a beach, friends, a BBQ and a weekend with both work and family. Because I am always "the salad girl" I made a big batch of this dressing to have on hand for all the get togethers. I am a fan of the salad construction below. It is a perfect use of all those ripe peaches this time of year, a bit of heft from the lentils and avocado and a spicy yet slightly creamy dressing. I have not burn out on my good quality sheeps feta phase, so I couldn't help myself here either. We used mache for a tender texture that wouldn't compete with the peaches, but the lettuce choice isn't strict here.
Wishing you all a nice holiday weekend. May there be fresh and tasty salads between all the bbq's and chips!
MACHE + PEACH SALAD WITH JALAPENO VINAIGRETTE // Serves 4-6 as a side
Dressing recipe inspired from Bon Appetite
I doubled the dressing because I like to keep extras on hand. It was great drizzled on some grilled vegetables and livened up a bowl of quinoa. You could halve everything if you want just enough for one or two salads. I added creme fraiche to the original because I prefer things a little creamy, but a vegan version would be fine without, or even substitute some vegan mayonaise.
- 1/2 cup tangerine or orange juice
- 1 jalapeno
- 1 shallot
- 1/2 tsp. sea salt
- generous handful of fresh cilantro
- 2 Tbsp. white wine vinegar or apple cider vinegar
- 1/4 cup extra virgin olive oil
- 2 Tbsp. creme fraiche
- 6 cups mache or tender green of choice
- 1/2 cup micro greens
- 2 avocado, cubed
- 2 peaches, thinly sliced
- 1/2 cup cooked lentils (French or Black hold up well)
- 2 oz. / 1/3 cup crumbled sheep's milk feta, optional
Simmer tangerine/orange juice in a small saucepan over medium heat until reduced to roughly 3 Tbsp., about 8 minutes. Let cool.
Cook jalapeno, turning occasionally until blistered and charred all over. About 8 minutes. I did this over the stove, you could use the grill or even a toaster oven to scorch that guy. Let cool, remove stem, skin, seeds and finely chop. In a small blender or food processor, pulse together the reduced juice, seeded jalapeno, shallot, salt, cilantro, vinegar, oil and creme fraiche. This can be done by hand if you like things chunky. The dressing can be made in advance and kept covered in the fridge for up to a week. Note that it may get a bit stronger in flavor and spice over time.
To assemble the salad, toss the greens, half the avocado, lentils and peach slices in desired amount of the dressing. Finish the salad with remaining ingredients on top, and crumble the feta to finish. Serve immediately.