28 May 2010
Mixed Season Salad
The weather is finally getting warmer (even if yesterday I did get drenched to the bone in a thunderstorm after waiting two hours just to pick up my renewed visa), and that means summer food. The only problem is that my CSA doesn't seem to be coorperating. Sure, we have been getting strawberries (mmm, with a little sugar and homemade whipped cream with grand-marnier...), but we've also been getting potatoes, carrots, turnips, radishes and other winter-y roots.
Still, there are more or less winter-y ways to eat root vegetables and I've been doing my best to fade out soups and bring in the salads! The added advantage to salads is that they make a good quick lunch in between babysitting, rehearsing, acting, running the Memory Motel blog (the trailer for the show is up now and there are no actual words, so all you non-French speakers have no excuse not to watch it!), and a host of other things that keep me from having any social life at the moment.
This salad can be modified depending on what you have in the fridge. Feel free to experiment and let me know how it goes!
(For one person)
a small handful of frozen peas
a small handful of radishes, sliced
1 tomato, diced
a pinch of fresh parsley
2 slices of bacon (optional), cooked to a crisp and crumbled
a few black olives
your favorite vinaigrette
Fill a small saucepan with water; add a pinch of salt and bring to a boil. Peel and dice the potato and add to the boiling water. Boil 10 minutes. Add the peas and boil 5 more minutes. Drain the water and let cool while you prepare the rest.
Mix together the radishes, tomato, parsley, bacon and olives. Add the potatoes and peas and drizzle with vinaigrette. Mix together and eat!