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.

Romaine lettuce
Sunflower greens
Sugar snap peas, shucked
Egg, hard boiled
Red bell peppers
Cherry Tomato
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.