House Salad with a Colorful Twist
Lately, I’ve been feeling a little bit like a rabbit – spending more time than usual at the produce section in the supermarket + experimenting with different combinations Iron Chef style + fantasizing about starting my own spice garden + eating veggies I don’t even know how to pronounce. I’m sure the later doesn’t come as a surprise.
Today, I though I’d share one of my favorite creations with you – a delicious house salad with a colorful twist. David, my meat-eating counterpart loved it so much I knew I couldn’t keep it hidden at the Larrinaga Culinary Laboratories.
I made this salad on a bed of mixed greens + added chopped sun dried tomatoes + corn + avocado + radish.
The vinaigrette is homemade of course. Don’t even get me started on the store bought kind. Blasphemy!
I made this vinaigrette with with 3 tablespoons of organic olive oil + 1 tablespoon of apple cider + 1/2 tablespoon of mustard + 1/2 tablespoon of fig vinegar + a pinch of sea salt. The mustard kick is delicious, which I learned from the Bowles-Olin family when they came to visit.
Do you like to play with your veggies in the kitchen too? Would you like to share one of your creations? My tummy is rumbling in anticipation.