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Teacher Appreciation Lunch: Spring Lettuces with Sesame Dressing


Did you know that May 3-10 is National Appreciation Week? I know I am not alone in appreciating teachers WAY more than ever before since our world has been turned upside down. Because my kids are no longer going to school I have been forced to become their home-schooling teacher. Let’s just say that I have new sense of awe for what the amazing, talented and hard-working adults do on any given day in a classroom. Nothing could have prepared me for teaching 7th grade math or 5th grade science. I am reminded on a daily basis that I am not explaining a math problem correctly or that I have no idea what I am talking about. And, truth be told, I generally don’t know what I am talking about!

In years past, during Teacher Appreciation Week, the PTO at my kids’ school would host a lovely lunch for the teachers and staff. Parents would supply the lunch to show them just how loved they are. Sadly, we can’t do that this year, but it won’t stop me from making a dish I contributed each year: Spring Lettuce and Sesame Dressing. The teachers loved this salad and many continue to ask for the Sesame Dressing recipe. So, in honor of our AMAZING teachers and dedicated staff that work tirelessly for our kids, I am honored to share this recipe with you!

I, personally, hope that when this is all “over” and we can all go back to a new normal, our teachers are lauded with the praise they so deserve and are paid a salary that actually reflects just how smart, dedicated, irreplaceable and crucial they are.

Thank you teachers everywhere, we sure do miss you!

Lots of love,

Jane

SPRING LETTUCE WITH SESAME DRESSING

Makes about 1 cup of dressing

  • 1/2 cup extra virgin olive oil

  • 2 TBSP sesame oil (I used dark, toasted sesame oil as it has a much richer flavor)

  • 2 TBSP + 2 tsp rice wine vinegar

  • 1/2 TBSP soy sauce

  • 2 TBSP tahini

  • 1 TBSP dijon mustard

  • Juice from 1/2 lemon

  • 1/2 tsp kosher salt

  • 1/8 tsp garlic powder or 1/2 clove garlic

  • 2 tsp sesame seeds (optional)

  • Spring lettuces

  • cherry tomatoes, halved

  • baby portabella mushrooms, sliced

  • dried cranberries

  • hemp seeds

Combine the extra virgin olive oil through the sesame seeds in a jar and shake well. In a large bowl, mix the veggies and then sprinkle with cranberries and hemp seeds. Drizzle the dressing on top and mix well. Top with broken pieces of Onesto Sea Salt crackers for crunch and a salty bite.

Enjoy!


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