Tuesday, June 8, 2010

House Vinaigrette

I've just recently started reading blogs (I'm a bit of a Luddite). I never got into them before because I thought it was mostly people putting lots of personal details out to the world. I didn't feel the need to read other people's diaries, and so I stayed away. Recently this changed when I started reading food blogs. There I found some information that I could use. I decided that I could feel comfortable sharing what I ate for dinner, and City Share was born.

The one dangerous thing about these food blogs is that they seem to feature A LOT of desserts. Desserts with gooey, tempting photos. I can almost feel myself going into sugar coma just reading them. I try to keep the baking to a minimum. Or when I do bake, the goods need to be whisked away to work, someone else's house, or a party so that I don't eat a half a pan of brownies or a pie in one evening. Because of this, we will be focusing not on desserts, but meals.

Last night's dinner was a salad with a side of steamed asparagus. The asparagus was just steamed and served plain. Why mess with a good thing? The salad featured greens and radishes from our share, napa cabbage, carrots, bits of mozzarella, pepitas (pumpkin seeds) and sautéed chicken breast. I think the salad dressing is key, and luckily my husband makes the best salad dressing! We occasionally buy a bottle of dressing to make life easier, but it always disappoints. This is our go to recipe, and we decided to call it our House Vinaigrette. He never really measures, but here's a best guess of the proportions:

House Vinaigrette
Juice of half a lemon
1 clove garlic, minced
Splash of cider vinegar (approx. 1T)
1/4 t fresh ground pepper
1 t Dijon mustard
2 T olive oil

After mincing the garlic, drag the side of the knife over the garlic to crush the garlic and release the juices. This step of smearing the garlic is the key to the whole dressing. Combine ingredients.

Happy Eating!

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