16 July 2010
New Salad ... Hurray for Fresh Summer Produce!
I got local Romaine lettuce today for 70 cents a head. There were beautiful apricots mounded up in the fruit section of the super and I plucked four from the pile. Green peppers are here at last and they are so pretty - shiny and crisp- looking. I am thinking of a salad ... a sweet salad to go with some baked cod and here it is! A psychedelic treat ...
Do you mind if I don't have exact measurements in the ingredients list? Salads don't really need it ... when you make a salad, you pick things over, slice up more of what you love and a bit less of what you don't love so much. It's really all about the combination of flavors. I am in the mood for the sweetness of fruit and the earthiness of nuts, some green snappy crunch and a whole lotta Romaine. So ... here goes!
Let's make a yummah summer salad!
Enough produce for a salad for four:
Romaine lettuce, washed and spun, chopped bite-sized
4 stalks celery, sliced on diagonal
1 medium green pepper, seeded and de-veined, sliced thinly
4 apricots, pitted and sliced
2 handsful of blueberries, washed and drained
1 small handful sliced sweet white onion
toasted pecans, chopped
2 - 3 tbsp. sugar
2 tbsp. raspberry vinegar
1/2 tsp. Dijon mustard
a pinch of kosher salt
a few sprinkles of black pepper
1/4 c. your lightest oil ( I used peanut oil, but canola would work)
Whisk, whisk, whisk and drizzle over the top of the salad. Rustle the surface to let the dressing ooze down through and serve.