Travel: Fight or Flight - Salad Strategy

When my boyfriend and his daughter invited me to Florida to meet his parents, I got anxious--but not for the usual reasons. I dreaded the thought of eating my body weight in country-club buffets, 5 P.M. dinners and Chinese takeout.

So I came up with a plan. I packed a bottle of just-pressed Tuscan olive oil, a pouch of sea salt and my favorite vinegar, a balsamic made from apple-cider syrup (from California's Apple Farm; 707-895-2461). Mixed with chopped shallots, the ingredients make an amazing vinaigrette to pour over greens topped with Parmesan. We ate salad all weekend. The trip was a success.

Until we got to the airport. "What's this?" a security officer asked, eyeing my condiments. "No opened bottles," she ruled. "But," I pleaded, "this is the world's best vinegar and olive oil." She stood firm. Not wanting to cause trouble, I offered them to her to take home. When she told me she wouldn't know how to use them, I recited my vinaigrette recipe.

By now my companions were pretending not to know me. At last a supervisor came over. "Take a sip out of each bottle," she commanded. I swallowed a mouthful. Onlookers giggled, but on the plane, when the pathetic salad arrived with a thimbleful of neon-orange dressing, I knew the other passengers would have given anything for a few drops of my vinaigrette.

DownComment IconEmail IconFacebook IconGoogle Plus IconGrid IconInstagram IconLinkedin IconList IconMenu IconMinus IconPinterest IconPlus IconRss IconSave IconSearch IconShare IconShopping Cart IconSpeech BubbleSnapchat IconTumblr IconTwitter IconWhatsapp IconYoutube Icon