As a defiant response to Sad Desk Lunches, the Food52 team works to keep our midday meals both interesting and pretty. Each week, we'll be sharing our happiest desk lunches -- and we want to see yours, too.
Today: Arm yourself with dressing, and a week's worth of lunches will be one step closer.
I eat salad almost every day, but I also get bored easily. Hence, variety is important. And so is dressing. A solid dressing will make a pile of lettuce exciting and a raw head of cabbage edible.
You work-salad-eaters have two options: The first is to make a big batch of dressing on Sunday, bring it to the office in a jar, and pour it over your vegetables (and grains!) Monday through Friday. The second is to keep oil, vinegar, salt, and a few other bits and bobs (honey, mustard, lemons, tahini if you're feeling crazy) at the office, then shake up your desired ratio in a jar whenever the urge strikes.
This week, I went with the former. Into my Weck jar went olive oil (5 tablespoons), cider vinegar (2 tablespoons), tahini (3 tablespoons), a squeeze of honey, and a good pinch of salt.
Shake, then store, then salad. Put on some ZZ Top. Repent for last week's over-stuffing.