It might not quite be summer yet, but it's close enough for me to hit the salad bowl, and my house salad goes something like this: Start with some lettuce, I've usually used iceberg in the past, but that's more through force of habit than because it's any good. Next, add some sweet pepper for crunch - yellow or orange ones add some colour, but green or red will do. Add some tomatoes - I've mostly been using cherry tomatoes or similar, because the slices you get out of normal-sized ones are just too big, and because it's easier to get flavourful small ones. Now for some meat - a couple of slices of ham (chopped) - Sainsbury's have some new seville orange-topped ham which is really rather yummy. And then some more meat - a few inches of dried sausage (the sort that's about an inch in diameter, not your big salami), thickly sliced. Finally drench it in home-made vinaigrette (3:2 ratio of extra-virgin olive oil and red wine vinegar, a good dollop of wholegrain mustard and salt & pepper to taste. No need to make it every time, I make up a fresh batch in an old Snapple bottle every few days). Toss, then enjoy with something bready on the side.
Of Summer, Sleep and Salads
It might not quite be summer yet, but it's close enough for me to hit the salad bowl, and my house salad goes something like this: Start with some lettuce, I've usually used iceberg in the past, but that's more through force of habit than because it's any good. Next, add some sweet pepper for crunch - yellow or orange ones add some colour, but green or red will do. Add some tomatoes - I've mostly been using cherry tomatoes or similar, because the slices you get out of normal-sized ones are just too big, and because it's easier to get flavourful small ones. Now for some meat - a couple of slices of ham (chopped) - Sainsbury's have some new seville orange-topped ham which is really rather yummy. And then some more meat - a few inches of dried sausage (the sort that's about an inch in diameter, not your big salami), thickly sliced. Finally drench it in home-made vinaigrette (3:2 ratio of extra-virgin olive oil and red wine vinegar, a good dollop of wholegrain mustard and salt & pepper to taste. No need to make it every time, I make up a fresh batch in an old Snapple bottle every few days). Toss, then enjoy with something bready on the side.
-
Eat, drink, and be merry!
...for tomorrow we diet. And by "tomorrow", I mean in two or three weeks when the assorted left-overs, snacks and sweetmeats have finally met their…
-
ZOMG Lightning!
Digital cameras are fun. Alas catching a picture of a really good bit of lightning is pretty much impossible. Any sort of lightning at all requires…
-
Whether the weather...
Well, it seems that the meltingly hot weather which made the working week such fun has done the traditional British thing of fleeing the moment the…
- Post a new comment
- 1 comment
- Post a new comment
- 1 comment