We are on a big social whirlwind this vacation in The Gorge. First came Laura from Twisp, bearing fresh-picked succulent strawberries and lettuce from her garden. Robbie’s Dad from Bend came the next night—they set up their travel trailer 10 feet away and hooked into our septic for their wastewater. My sisters and niece from Seattle overlapped my in-laws so we hosted a pizza-on-the-grill party. You should have seen me rolling the dough with a wine bottle.
As soon as family left us, we started the parties, getting invited or inviting. Tonight we have veggie burgers at our camp. As seems to be the norm, everyone’s lettuce is begging to be picked all at once so the salads are generous. I personally scarfed down a few servings of Spinach Salad with Curry Dressing last night. Basil is in this week’s Ranui CSA box, so enjoy every bite and squirrel some away. I am pretty sure the basil I washed this morning won’t make it back to Park City in good enough shape for pesto so save some for us.
Down the street, I sit here typing, with a view from the bluff overlooking the Columbia River, and the kiters and windsurfers enjoying the waves. A barge is going through them all right now. I have a direct shot of Hood River and Mount Hood, if I just move my eyes a foot above the screen. There’s also an internet connection, a washer and dryer and great salad recipes in Andy’s journal—and I am taking advantage of it all. Andy says this recipe comes from Nordstrom’s. Sure enough, upon Googling, I found they serve this dressing tossed with mixed greens, sliced chicken breast, corn kernels, and cubes of jack cheese, tomato wedges and toasted pumpkin seeds. I’ll skip the chicken but I have all the salad greens I want.
Chipotle Cilantro Salad Dressing
1/3 cup rice wine vinegar
¼ cup fresh-squeezed lime juice
2 cloves garlic, minced
2 teaspoons chipotle chiles en adobo, chopped
2 tablespoons honey or agave nectar
½ teaspoon Real Salt
¾ cup canola oil
1 cup coarsely chopped cilantro leaves and stems
Blend the vinegar, lime juice, garlic, chiles, honey and salt in a blender. Then, slowly drizzle in the canola oil until it is incorporated, followed by the cilantro, stems and all.
Makes about 2 cups dressing.