29 May 2011

Three Salads

Where once the barren soil yawned blank and empty, lettuces now grow. Many, many lettuces. The Season of Salad has arrived! Today I have already made three salads, and I know a fourth or even fifth is on the way. Let the contents of my gastro-intestinal system inspire you to create the Salad of Your Dreams.

Apple Pecan Salad

1/2 apple, chopped
a handful of pecans, chopped and toasted
some fresh lettuce, hand-torn
juice of 1/4 lemon
a drop of olive oil

Mix all together, serve immediately.

1 serving

Marinated Cauliflower and Snap Peas

1 head cauliflower, cut into bite-sized bits
1 handful fresh snap peas, cut into diagonal slivers
4 of 5 small cloves garlic, peeled, smashed, and minced
juice of 1/2 lemon
2 Tablespoons extra-virgin olive oil
fresh ground pepper

1. Steam cauliflower 5 or 6 minutes.
2. Meanwhile, mix oil, garlic, lemon juice, salt and pepper.
3. Drain cauliflower and mix with snap peas. Let sit one minute.
4. Mix cauliflower mixture with dressing. Serve hot, room temperature, or cold.

4 to 6 servings

Cauliflower Dinner Salad

1/2 recipe Marinated Cauliflower and Snap Peas
1/2 head of lettuce
2 eggs, hard-boiled, peeled, and chopped
chopped olives or capers
optional: some canned salmon

Mix all together. Serve like a French waiter.
2 Servings.

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