ECO Lunchbox Three-in-One #83

A sort of mustard-y vinaigrette in the corner cup (to go with the salad on the right), blueberries, Russian/Olivier Salad from Chef Jana, and the Shredded Lettuce Salad adapted from Judy Gorman's The Culinary Craft (1984) (recipe below).

I've previously praised this Russian salad, but this time I actually had the dill pickles and vegan ham, and it was so good. I wish the recipe made more of it. I still did not make my own mayo, as I am devoted to Vegenaise, but maybe someday if I'm out I'll try her quick soy milk and oil version.

I cut down the recipe from The Culinary Craft to what would have been one serving according to the cookbook but turned out to be two for me (so you'll see this salad again soon). I also toasted the almonds via a different, non-oven method (because who on earth can have the oven on in this weather!?). Otherwise, I followed the recipe for the already-vegan salad and its dressing just as Judy Gorman suggested, and I loved it.

Iceberg lettuce unfairly gets a bad rap in my opinion. It does not have the same levels of vitamins and minerals as its more popular salad counterparts these days, but it is so much easier for me to deal with, given that it stays crisp for literal weeks and washing it is a breeze. It's mostly water, so it helps keep me hydrated. And it still does have vitamins and minerals--it is not, as I heard someone say once, just sweet crunchy water. (But hey, doesn't that sound nice on a summer's day, though?)

And yes, Judy Gorman called her vinaigrette a sauce. This is 1984 we're talking about.

Shredded Lettuce Salad with Vinaigrette Sauce
Serves 1-2

2 tablespoons sliced almonds
1/2 medium carrot
1/4 head of iceberg lettuce
1 pinch salt
1/8 teaspoon sugar
3/4 teaspoon Dijon mustard
1 1/2 teaspoons lemon juice
1 1/2 tablespoons olive or corn oil
1 1/2 teaspoons chopped chives (fresh or dried; I used dried)
Freshly ground black pepper

1. Toast almonds in a skillet over medium heat, stirring occasionally, until browned slightly and fragrant. Set aside on a plate to cool.
2. Peel and shred the carrot and set aside.
3. Shred the iceberg lettuce.
4. In a small jar with a lid, mix salt, sugar, and mustard into a paste. Add lemon juice and stir until well blended. Add oil, put the lid on, and shake vigorously until emulsified. Stir in chives and a generous amount of pepper.
5. To pack/serve, put the lettuce on a dish and top with carrots and almonds. When ready to eat, toss with prepared vinaigrette. If you've let the vinaigrette sit (as if packing), shake well before serving.