For everyone who wants to enjoy delicious food AND stay fit and healthy.
Tuesday, February 16, 2010
A delicious salad dressing
I got this idea from the marvelous new Rick Bayless restaurant in Chicago, Xoco, where I had a simple salad with dressing that was so remarkable, I asked the chef for her recipe and whether I could bring a bottle of it home.
She told me the ingredients but said it's so perishable that they make it fresh every day--alas, not possible to bottle the stuff.
To accompany our Valentine's Day dinner (main dish recipe below), I tried to approximate Xoco's dressing on a broccoli slaw base. At this time of year, however, they didn't have cilantro at the market so I had to substitute parsley, which affected the results.
Also note that you can adjust the liquid ingredients (half & half, olive oil) to make the dressing more or less thick. For instance, if you want to serve it on lettuces, it would be better at a thinner consistency.
Recipe: Broccoli Slaw with Avocado-Lime Dressing (Makes 4 servings)
For the dressing: In a food processor, puree two-thirds of a very ripe avocado with the juice of one lime, a handful of parsley or (preferably) cilantro, 2 T fat free half and half*, 2 T olive oil, a sprinkle of garlic powder, salt and pepper. When smooth, taste for seasonings and adjust as needed.
Note: Sour cream would be ideal here, but I didn't have any on hand. A reader busted me in a comment about using fat free h&h, saying it's "chemicals." If anyone knows an acceptable (& healthier) substitute for the stuff, especially that will taste good in my hot tea and coffee, please post a comment.
For the salad: Place one package broccoli slaw in a large salad bowl. Stir in 1/2 red bell pepper, cut into small strips, and 1 T rinsed capers. Pour dressing on salad and toss well. When serving, slice the remaining avocado onto plates.
Here's a way to find good places to eat when you're traveling. It's (appropriately) called Find Eat Drink, a website and an iPhone app. (I have a Droid but also an iPad, and hope it will work on the pad) Click on photo for link.
At the University of Cincinnati, I teach writing, reporting and research methods to journalism students as well as a course in mass communication.
I also write a "Healthy Foodie" column, with co-author Mary Ann Barnes, M.D., for the magazine Whole Living Journal, which is distributed in the Cincinnati metro area.
I'm a freelance food and travel writer, a dedicated exercise fanatic (have been since my 20s) and an avid gardener, reader, cook and moviegoer. I'm live in Cincinnati with my husband, George, and recently lost my sweet mother, who died peacefully at 91.