Love was in the air when I served this seductive salad, brimming with nature’s aphrodisiacs, this past Valentine’s Day. Adapted from a recipe found in The New InterCourses: An Aphrodisiac Cookbook, by Martha Hopkins and Randall Lockridge, this continues to be one of my most shared and complimented recipes. My sister first served the original version of this salad to me 4 years ago, and the flavors and sensations that aroused my palette then, continue to hold steady each and every time I make it. Use this salad to reignite the flame in your relationship, and if not, well at least you’ll have a damn good salad that is sure to make you scream out for more!
1/4 cup olive oil
1/4 cup raspberry vinegar (not raw) or raw apple cider vinegar
1 1/2 tablespoons agave or maple syrup (not raw)
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon cinnamon
dash of cayenne pepper
Baby romaine or mixed greens
1/2 cup dried cherries (preferably with no added sugars)
1/2 cup sliced red onion
1/2 cup sliced fennel
1/2 cup coarsely chopped raw candied pecans
1/2 avocado, sliced
alfalfa sprouts, optional
Combine all ingredients for vinaigrette in glass jar and shake. Refrigerate for 2 hours. Construct salad and top with half the vinaigrette, serve remaining on side or save for another day.