Salads actually can be filling, you guys. Seriously. And they don't need to be laden with meat and cheese (though it doesn't hurt) and they aren't terribly expensive to put together. We did end up throwing about a tablespoon of grated monterey jack on this salad, but it was totally unnecessary.
Shopping list!
Salad Proper
1 head of romaine lettuce
1 roma tomato, diced medium
1 cucumber, peeled, seeded, sliced. (The seeding and peeling is optional if you get a hothouse cucumber. Those are the ones in the shrinkwrap.)
1 carrot, peeled and jullienned into matchstick-sized pieces
1 bunch of radish, greens and end cut off and then sliced
1 half of an avocado, sliced
2 tablespoons grated cheese (optional)
The Dressing
1/4 cup balsamic vinegar
1 cup olive oil
2 tablespoon mustard of your choice. (I used a wasabi horseradish mixed with yellow mustard for mine)
2 tablespoon dried oregano
salt+pepper to taste
Whisk it up.
The Finished Product
From the Salad Proper list, throw everything but the avocado and cheese into a bowl and toss it with your dressing, then garnish with a couple of avocado slices and a little cheese. This salad is really great because it is fucking cheap. Radishes will run you less than fifty cents a bunch, carrots are less than sixty cents a pound. We got five large servings of salad out of this recipe, and the dressing lasts for weeks at a time in your fridge. There are certain things you can choose to leave out, but remember that you need some mustard in your dressing to act as an emulcifier.
This isn't really a real update, but I've been trying to find something to write about, and the food I make at home seems to be a good enough subject.
Thursday, April 23, 2009
Subscribe to:
Posts (Atom)
