Cooling the food jets today, power-down… It was a big, BIG food weekend, whew. And great fun, what with our Create Catering dinner on Friday, It’s Greek to Me feast on Saturday, and last night, wine and coffeecake with my minxes at Susie’s. Incredible coffeecake. Super-secret-recipe coffeecake, unforch, or I’d slap it up here in a flash. Streuselly, but not too heavy or rich, with a perfectly soft crumb… Rarrr. Hit the podcasting-shenanigans spot! Wish I had some right now!
But no. In fact, I declare today salad day. No matter what we end up with for dinner, it’s going to include a giant, restorative salad. Chopped romaine and spinach, scallions, perhaps some crunchy prosciutto (bake paper thin slices of prosciutto in a hot oven until browned; cool and crumble), chopped fresh parsley or dill, perhaps chopped green pepper or radishes, few small pieces of soft goat cheese, sprinkle of coarse salt, and lots of freshly ground black pepper. All it needs is the most basic vinaigrette – 2/3 c. best olive oil, 1/3 c. red wine vinegar, 2 smashed garlic cloves, generous 1 tsp. salt, several grinds of pepper, 1/2 tsp. of dried thyme. Or tarragon. Whatever you like. Shake in a jar, dress the greens lightly, toss and toss and toss some more, store the rest in the fridge for up to 2 weeks. Happy Salad!