Summery Salad and Al Fresco Dining
(cherry tomatoes, lolo rosso, red onions and apples salad with honey-lemon vinaigrette)
… just a light and cool suggestion.
THE SIMPLEST BUT MOST SATISFYING SALAD
(Romaine Lettuce, Cherry Tomatoes, Homemade Garlicky Croutons, Parmesan Cheese and Easy-Breezy Caesar Dressing)
Garlicky Croutons: Any stale bread cut into cubes, extra virgin olive oil, garlic and herbs seasoning and salt.
- drizzle EVOO over bread cubes, sprinkle garlic and herb seasoning and season with salt, toss to evenly coat each piece. Place seasoned bread cubes onto a baking sheet and toast in a 375’F preheated oven for 5 minutes or until lightly brown and crunchy.
Goddess of Scrump’s Note: These croutons can also be processed in a food processor and made into Dry Seasoned Breadcrumbs to use as binding ingredient for meatloaf or meatballs, crunchy topping for gratins and casseroles, and as breading for fish sticks, chicken or veal schnitzels.
1/4 cup mayonnaise
1/4 cup red wine vinegar
4 cloves garlic
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1 tablespoon grated Parmesan cheese
1/2 cup canola oil
salt and cracked black pepper to taste
- In a blender, blitz the mayonnaise with the red wine vinegar, garlic cloves, Dijon mustard, lemon juice, Worcestershire sauce, and hot pepper sauce. With the blender still on, gradually drizzle the 1/2 cup canola oil until the dressing is well emulsified and creamy. Add the grated Parmesan cheese and season with salt and pepper.
Summertime… and the supper is easy and breezy.
Suppers in summertime should be light, easy and breezy… breezy in the sense that after you eat dinner you will never feel sluggish and stuffed but feel refreshed and healthily nourished.
Salads I think are the best “thirst quenchers” anyone can happily munch on and not feel a bit weighed down after.
This is just a simple salad of regular greens, cherry tomatoes, slivers of red onions and apple slices. What makes this salad summery sweet is this Orange Marmalade-Dijon Vinaigrette…Tangy and Sweet and as fast as a passing breeze to do.
ORANGE MARMALADE-DIJON VINAIGRETTE
1/4 cup rice wine vinegar
2 teaspoons Dijon or Honey Dijon mustard
2 tablespoons orange marmalade
pinch of salt
freshly cracked black pepper (optional)
1/2 cup of canola oil
Put all ingredients in a jar and shake the jar vigorously until mixture gets emulsified.
Serve on the side or lightly dress the salad just before serving.
Note: This dressing is also great with a salad of Mandarin orange slices, iceberg lettuce, green onions and crushed candid almonds.