Today for lunch,
I just wanted a light salad,
and this one is Mediterranean inspired.
First my dressing.
Ingredients:
1/4 Newman's Extra Virgin Olive Oil
1/2 cup Bertolli's Extra Light Olive Oil
juice of 1 lemon
3 cloves garlic, minced
3 tsp dried oregano
2 TB fresh basil, finely chopped
2 TB red wine vinegar
1/4 tsp freshly ground salt
1 tsp sugar
1/2 tsp freshly ground pepper
Mix all ingredients together
and shake well before pouring.
Mince the garlic.
Rosie Tip #204:
Wet your finger and your knife in warm water
before mincing.
It keeps the garlic from sticking.
This red wine vinegar was given to me
by my dear friend, Maxine,
who had the "mother."
I believe a chemistry professor
at the university where she teaches
made up the "recipe" for this.
Isn't that pretty?
I shook up the dressing then let it sit for a bit
so the flavors could develop
while I ...
This is a mesclun mix I planted a few weeks ago.
It's a mix of leafy and loose-headed lettuces
and a combination of taste and texture sensations.
It's a treat for both the eye and the tongue.
You have bitter, sweet, tangy, peppery -
you name it.
I harvest this by the "cut and come again" method -
cut off a few leaves and let the plant continue to grow.
The taste of freshly picked lettuce is incomparable
to anything you can buy.
I rinsed my lettuce off, drained it, patted it dry,
then put the lettuces and my plate in the fridge.
I like a cool plate for my lettuces.
Whenever I go to a salad bar and pick up
a warm plate directly out of the dishwasher
I am disappointed.
Wow, your lettuce looks great!
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