Wednesday, August 3, 2011

One Huge Salad


After eating a big lunch on Sunday we didn't feel like much for dinner so I decided to make a salad. I love a good salad when everything is in season.

This is also a great way of using up ingredients in your fridge you might not eat every day, like celery.  I always have it for stocks and other recipes and hate it when it goes to waste.  It adds a nice crunch in salads and works well in sandwiches like egg and and tuna fish.

Ingredients:
Romaine lettuce
Sunflower greens
Sugar snap peas, shucked
Egg, hard boiled
Red bell peppers
Cucumber
Celery
Cherry Tomato
Basil
Tuna in Olive oil
Salt and pepper to taste

I did a simple dressing with olive oil, white balsamic vinegar and Dijon mustard.  Don't forget the oil to vinegar ratio is 3:1 to one.  Is this rule set in stone?  No, I say start with that and dip a lettuce leaf in after whisking together and see if it needs my acid (vinegar/mustard/lemon juice).  I find I like a little more punch to my dressing so I usually add more acid. 

1 comment:

  1. i know! i love celery but i never seem to use it all before it goes to waste. it always ends up in my soups for that reason.

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