Recently, I strolled out of my office one day about 1 p.m. to find lunch, and the transition from air-conditioned building to swampland caused my glasses to fog up. The swollen air felt thick as I walked a mere block and a half for takeout, and by the time I returned to the office, my shirt was dotted with sweat. I felt feverish for a good hour afterward.
The next day, I brown-bagged it – and vowed to never forget to bring my lunch again, at least not when temperatures are in the 90s. I packed my summer usual: a salad of roasted or raw vegetables and greens topped with a homemade dressing.
The key, always, is that dressing. Why use store-bought when it’s so easy to make something good at home that doesn’t include all those stabilizers and preservatives and sweeteners?
I’ve long been a fan of a vinaigrette; my recipe typically includes less oil and more vinegar (or citrus juice) than the classic 3:1 ratio and uses a little honey to balance it out, along with mustard and garlic and whatever herb or nut (or both) strikes my fancy.