Salads. a big bowl of green stuff with something on top. It’s really the “on top” that makes the salad more that just a bowl of green air.
Thanks to K&C going out of town I got a big box of organic lettuce. I’m still getting cherry tomatoes and beets from the garden. Add a bell pepper and a little vinaigrette and it’s a meal.
I threw my cast iron skillet in the oven while it pre-heated to 375 with a little bit of lard. You heard me, lard. When it was hot, I threw the beets in the skillet and let them roast for about 30-35 minutes, tossing them every now and then. They caramelized nicely on the outside and were tender on the inside.
I made a vinaigrette. Don’t waste your money on buying something from the store full of fake stuff. Again, I have no real measurements, so here are approximations.
2 ounces balsamic
1- 1 1/2 ounces olive oil
1 tablespoon(ish) Parisien Bonnes Herbes
2-3 ounces raspberry puree (this was leftover- mixed with lemon and a little sugar or use any flavor jam) or skip the jam and use dijon mustard
1-2 tablespoon honey (to taste- my raspberry puree had lots of lemon)
Shake well and pour. This will keep well in the fridge for awhile. Depending on your ingredients, you may need to let it warm up a little bit before you pour after refrigeration.