No Sad Desk Salads

BY SARAH COOK COLGAN, LISA NICHOLS PHOTOS

Salads lend themselves to an extraordinary amount of creative experimentation and expression. One is not bound by strict the metrics of baking nor worried about some small oversight leading to the colossal failure of your entire meal. There are only a few simple principles for making a salad, the first and foremost is starting with the finest and freshest vegetables you can find.

From there, your vegetables need to be prepared into an agreeable size as unwieldy sized bites have been relegated to the before times. Lastly, something which for me requires some precision and a modicum of restraint: do not overwhelm your salad with too much dressing.

Inside this basic framework one can dream up the most fascinating creations mixing textures, flavors, and colors to create wildly appealing dishes. At NOJ Marketplace we pride ourselves on our use of local vegetables and the consistent freshness of our salads. How could a visually appealing salad full of fresh local vegetables, dressed to perfection, bring one anything but joy even if you are still relegated to eating it at your desk? From this dedication to creativity and flavor came our cheeky language in the menu category “No Sad Desk Salads.”

As we continue to pivot our business, due to COVID, from an itty bitty vegetarian café to a gourmet, specialty, vegetarian marketplace, we have certainly become even more salad forward.

We have retained our three most requested salads: Keeping Things Kale, All Hail Caesar, and Buddha Says Relax. From there we determine new salads most days based upon the bounty coming through our door from Colgan Farm.

Here is the framework for the Buddha Says Relax Salad

INGREDIENTS

1/2 cup each of roasted vegetables of your choice

1/4 cup garbanzo beans (drained and rinsed)

1/2 cooked tri-color quinoa

Handful of kale, massaged

(To massage, remove kale leaf from its central rib and tear into bit sized pieces. Add a pinch of sea salt and olive oil and toss to coat evenly. Really work the kale with your fingers by pinching and squeezing the kale for about 3-4 minutes. When the kale is tender and soft, you’re done!)

Dressing

INGREDIENTS

1/2 C tahini 2/3 - 3/4 cups water (as needed) 3 Tb fresh lemon juice 1 clove garlic, minced 1 tablespoon olive oil 3/4 teaspoon sea salt (or to taste)

DRESSING DIRECTIONS

Combine all of the dressing ingredients into a high powered blender and blend until combined. Add water until you reach your desired consistency.

Plate the salad by putting roasted vegetables onto a plate or in a bowl. Follow suit with both quinoa, garbanzo beans, and massaged kale.

Put dressing into a 2-4 oz. ramekin and place on the plate.

When you are ready to eat add your desired amount of dressing.