My parents have lived in San Francisco long enough now that it doesn’t feel like an occasion for them to join us for lunch, but not so long that I feed them totally unadulterated leftovers. Recently, though, I barely even had leftovers; I had this:

photo 1 (4)


And so I turned it into this:

photo 2 (2)


Any grains would do, though I happened to use rice. Any chopped vegetables are nice, and fresh herbs and/or toasted nuts would liven it up. The key was the bright, orangey dressing, which I failed to photograph as individual ingredients, but at least I do remember what I did:

Orange-Sesame Dressing

Combine 1 tablespoon each
orange juice
soy sauce
rice vinegar
sesame oil
honey

Add
2 tablespoons rice wine vinegar
1/4 cup grapeseed or canola oil

A tablespoon of miso would be a nice addition, too, if you have it, but this version was very much about what I had immediately at hand.

Mix well, pour over your salad, sprinkle with sesame seeds if you’ve got them, and serve.