Your New Delicious, Go-To Summer Salad
This dressing. WTF.
This is a salad that improves with age, so I often make a big batch of it over the weekend and snack on it throughout the week. A friend turned me on to the recipe, from My New Roots. The dressing's combination of spices, vinegar, maple syrup and mustard have an addictive je ne sais quoi. I like to use green lentils or wheatberries for the base, though wild rice, kamut, farro or chickpeas would be lovely, too. And I almost always add some diced apple and a good bit of parsley. I think the next time I make the dressing, I'll toss it with some cauliflower, toasted nuts, apples, and herbs. —Heather Sperling, 30, editor of Tasting Table and co-founder of food and design festival Fête, Chicago, IL