My family and I love to eat, and our passion for cooking is just as strong. It's tough having 3 chefs living under one roof...sharing one kitchen. Dad is kinda down for the count now - so the kitchen competition is down to two: Me and Mom. To keep it flowing {and to keep the peace} we divy up the dinner, who makes what. I'm usually put in charge of the salad - which is fine by me, salads are my specialty. For so many, salads are a half-assed afterthought. Some crappy romaine or iceberg, topped with some carrots and celery and then smothered in dressing. I like to model my salads after the season - as you should with every meal, cooking around ingredients that are in season {therefore full of flavor!}. It's easy in the summer and spring - I load up my greens with fresh fruits and herbs. As much as I love my grapefruit + avocado salad, it just doesn't seem right to eat during these colder months. So tonight's Autumn Savory Salad was the following:
- Spinach + Arugula
- sunflower seeds
- pepitas
- red onion {thinly sliced half moons}
- sundried tomatoes
- marinated artichoke hearts
- avocado
- hardboiled eggs
- proscuitto
- shaved parmesan reggiano
*(optional additions: diced string beans + green olives)
- 1/3 balsamic vinegar
- 2/3 olive oil
- juice of 1/2 a large lemon, or a full small lemon
- tablespoon of mustard
- teaspoon of agave nectar
- fresh ground pepper
- salt
- dash of dried tarragon
- dash of dried oregano
- dash of dried basil
- egg yolks from the hardboiled eggs {to make it creamier!}
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