Tuesday, November 29, 2016

A New Go-To Salad Plan

This isn't a recipe but rather a set of instructions for building a dynamite "base" for salad. The finished dish will look (and taste) differently on every table, dependent entirely upon your creativity and the veggies available. First, start with 1 small-medium red onion. Slice thickly. You'll want around one cup total. Now pit and tear apart into halves 3/4 cup Kalamata olives. Add both to to a large mixing bowl.

Add to the bowl and mix with onions and olives: 3 T. olive oil, 1 T. balsamic vinegar, 1 t. apple cider vinegar and chopped red or green chilies to taste. Whisk together before adding the primary salad components.  Finish by seasoning further with salt and black pepper.

Option One
Add to the above salad base: 3 cups lightly steamed broccoli florets, 1/2 bunch flat-leaf parsley (very roughly chopped), 1-2 sliced roasted red bell peppers

Option Two
2 cups thickly sliced cucumber, a handful of halved cherry tomatoes and chopped romaine lettuce

Option Three
1/2 lb. lightly steamed green beans (left whole but ends trimmed), 2 cups very roughly chopped cilantro, 1 avocado (sliced thinly or cubed) and toasted pumpkin seeds

Option Four
Whatever you want. Whatever you have.

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