I think it’s time I clarify something about my diet. I know that I often tell people I’m a vegetarian, but a real vegetarian does not eat animal flesh of any kind. I, however, eat fish, which makes me a pescetarian. I tell people I’m a vegetarian because I think it’s a less-weird word than pescetarian. Try and tell your Southern relatives that you’re a vegetarian and they look at you like you’re speaking German. Tell them you’re a pescetarian and they look at you like aliens have abducted your body and taken over your brain. So I go for the lesser of two evils, it’s just a easier.

So yes, I eat fish and seafood. Why do I eat fish and not chicken or beef or pork? Well, of all the meats out there it has the least amount of fat, it’s chock full of healthy oils, and quite frankly, because I don’t feel as bad about eating fish as I do cute little lambs or cows.

And cause sushi is awesome.

And crab cakes are amazing.

And smoked salmon is heaven.

When it comes to cooking, I rarely prepare seafood myself. However, when I start craving some smoked salmon and don’t have any bagels or cream cheese on hand, this is what I make. It has olives and potatoes and fennel, which means that even without the salmon this salad still rocks my socks. Don’t underestimate the importance of the fennel in this salad. It gives you a crunch that would otherwise be missing, and the light, fresh flavor is the perfect contrast to the stronger tasting olives and salmon. I recommend eating this salad on a warm day, outside and in the sun. Adding sunshine will make it taste better, I swear.

Smoked Salmon Salad with Red Wine Vinaigrette

Makes 2 salads.

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Salad
4 red new potatoes
½ cup pitted Kalamata olives
½ fennel bulb, chopped
fresh cracked black pepper
spring mix

Dressing
1 tablespoons red wine vinegar
2 tablespoons olive oil
1 teaspoon honey
1/2 teaspoon chopped fresh thyme
1/8 teaspoon salt

Boil the potatoes until tender, about 10 minutes. Drain from water and allow to cool.

Meanwhile, in a small bowl whisk together red wine vinegar, olive oil, honey, thyme and salt to make the dressing.

Arrange spring mix in 2 bowls. Cut the potatoes into quarters and add to the salads. Sprinkle with olives and chopped fennel. Lay slices of smoked salmon over salad and drizzle with dressing. Spinkle with black pepper and dig in.

There are two clear types of holiday recipes. There are the time-tested kind, the ones that have been made over and over again, and will always be around because 1) everyone loves them and 2) the person making the recipe could do it with their eyes closed and one hand tied behind their back. There are also the newer kinds of recipes, those that are maybe a little more modern, with unusual ingredients and were probably found in a magazine or, ahem, a food blog.

This recipe is hands-down an example of the first type. My mother’s cheese dip graces pretty much every holiday party she attends in December, it is a rare occasion when she’s able to bring any leftovers home. This is the kind of appetizer that you snack on before dinner, and then return to when you’ve finished dessert. It’s the kind that you can’t stand in front of for more than 5 seconds without compulsively piling some on a cracker, until you’re wondering where all the crackers went and why you feel so full all of a sudden.

You really wanna know how good this is? It has mayonnaise in it. Mayo binds the whole thing together and coats every little piece of cheese, olive and pecan in the mix and, as you know, I hate mayonnaise. But I like this. I eat it with a smile on my face and won’t even bother to try and change the recipe. That should really tell you something.  I suggest you grate some cheese, chop some olives and prepare to smile a lot this holiday season.

Mom’s Holiday Cheese Dip

Recipe by Fair Johnson

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1 lb. sharp cheddar cheese, grated
1 cup pecans, toasted and chopped
1 medium onion, grated
3/4 cup mayonnaise
1 clove garlic, pressed
1/2 teaspoon tabasco
1/2-1 cup chopped stuffed green olives, depending on how much you like olives

Mix all the ingredients together in a bowl and refrigerate for 30 minutes to an hour. Serve with crackers and hope your friends and family save you some.