Monday, March 26, 2007

sunshine on a cloudy day

There are few things worse than a rainy, cloudy Monday. It's the perfect excuse, though, to make something summery and fresh. It was also a welcome change from our over-indulgent weekend. As delicious as that cake was, it's time to get back to eating healthier. And nothing's healthier than a salad.

We used mâche leaves as the lettuce base. It's a beautiful, crisp lettuce that is a bit peppery and sweet at the same time. A perfect balance. To that we added a ripe avocado and blood orange segments. The avocado adds creaminess that fools your taste buds into thinking that you are eating something rich and indulgent, while the tartness from the blood oranges adds freshness. Blood oranges are excellent this time of year. They're only available for a short time, so get them while you can.

Some grilled shrimp made it a heartier dinner.

Summer Vinaigrette
1 Shallot (minced)
1/2 Lime (juiced)
1/4 c. plain yogurt
2 tbsp olive oil
Salt & Pepper to taste

Combine first three ingredients and slowly drizzle the olive oil in while whisking quickly to emulsify. Add salt & pepper to taste. Dressing will keep in the fridge for up to 1 week.

Salads don't have to be boring. You'll be craving this more and more as summer draws near.

4 comments:

Anonymous said...

Wow, I will definately make this salad for dinner.

AG

Anonymous said...

Can you use non-fat yogurt?

deeeeeeena said...

non-fat yogurt is fine too...your dressing just won't be as thick, but it will still be tasty.

Anonymous said...

Shouldn't you guys be concentrating more on making babies than making salads ?

Sam