savvycityfarmer.blogspot.com has issued a "Salad a Day" challenge, and I am SO ready for it!
Actually, for me it's not much of a challenge, as I manage to get in a salad or two nearly every day anyway!
Just readin' about the challenge a bit ago got me cravin' one, so I whipped up this pretty little number. To the left of said salad, you will see a large glass with a small amount of a red zinfandel.
I personally believe a red zin goes with just about everything!
Red zin is a 3rd cousin, twice removed, to the dreadful white zin we all remember from the 80's.
Don't ever, and I mean ever, get the two confused!
But, I digress.
What this lovely salad photo fails to show you is that moments after creating this masterpiece, daughter Avery spotted me grazing on it.
And the salad goes to....AVERY!
For some crazy reason, a salad made by mom, FOR mom, is far more appealing than the same, exact salad, thrown together by said child!
Do I care???
Not in the least. I am just thankful she finds salads such as this so darn appealing!
Now...to the secrets of my salad making.
ORGANIC (if at all possible)
fresh, shaved parmigiano reggiano
Take your lettuce, place in large bowl, and cut with kitchen scissors till finely chopped.
When ready to eat, this salad will be best consumed by using a large spoon instead of a fork.
You will be amazed at how much more salad you will eat, when everything is being scooped up with a spoon, and not being chased around your salad bowl with the fork! I got this idea from MaryJane Butters book, "MARYJANE'S IDEABOOK-COOKBOOK-LIFEBOOK...for the farmgirl in all of us"
Add the cukes and tomatoes, also diced in small bits
Toss in the extras, such as the cranberries and cheese
Top with fleur de sal and fresh cracked pepper
My all time favorite is a basic vinaigrette from Julia Child
3 teas finely minced shallots
3 teas Dijon style mustard
3 teas fresh lemon juice
here is where Julia and I differ...
I add perhaps 2/3 c white wine vinegar, and she says to add 3 teas.
1/2 c extra virgin olive oil
She says add the oil in a steady stream to the rest of the ingr., but I never do. I toss it all in an old Good Seasons vinaigrette bottle with a plastic lid, and shake it all up.
Refrigerate...but mine rarely lasts more than a couple of days anyway.
Let us know if your up to the challenge! And what a perfect time of year for this! Lettuce, tomatoes and cukes just beggin' to be purchased at your local farmers market!
You can bet that is where I will be come this Saturday morning!