This morning I returned from the greenmarket with strawberries and blueberries, arugula, shell peas, and a giant bunch of fresh mint. There's no mistaking it, we're in the thick of June. And our first heat wave of the season: ninety-eight and humid in New York yesterday, and it's getting up there today, too. I don't have much desire to do any official cooking. My mind is on berries and greens.
Shell peas. I can handle turning on a burner when it's for a quick blanch. These boiled in salted water for a couple of minutes and then went into an ice bath. Salad-ready.
Fresh spearmint for a creamy salad dressing.
The dressing. A dreamy shade of green, infused with fresh mint, lemon, and coriander seed, it's the perfect counterpart to the spicy greens and sweet berries and shell peas. You bet I could drink this straight out of a mason jar (it does bear an uncanny resemblance to my superpowered green smoothie) ... but drizzling it over a salad is nice, too.
Process in a blender until smooth and creamy:
- 1/2 cup plain whole milk yogurt (I used a thinner style yogurt from Ronnybrook; if using a very thick yogurt such as Greek, you can thin out the dressing with a little water or lemon juice)
- 1/3 cup (packed) fresh mint leaves
- 2 Tbsp tahini
- 1 tsp grated lemon zest
- 1/2 tsp ground coriander seed
- 1/2 tsp sea salt (or to taste)
- a few grinds of black pepper (to taste)
I was planning to garnish the salad with slivers of homemade preserved lemon peel -- I recently made up a fantastic batch according to the Tigress' recipe -- but hunger got the best of me and they never made it out of the jar. A sprinkling of toasted, chopped nuts would be a welcome addition, too.