Splendid Delights to Sink Your Teeth Into

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Monday, April 19, 2010

Bountiful Salad

~Bountiful Salad~


~Straight-From-The-Garden-Ingredients~
(above picture, photographer-Kailey Smith)

~Toasted Bread Cubes~
1/2 baguette, (I use Trader Joe's seeded baguette) - cut into bite size cubes
1/3 cup olive oil
1 tablespoon butter
2-3 cloves garlic, crushed in a garlic press or 1/8 teaspoon granulated garlic powder
( I like to sprinkle a little grated Parmesan on my toasted bread cubes the last 5 minutes of baking time-optional step)

Preheat oven to 350 degrees.

Combine all the above ingredients except Parmesan cheese. Spread on a baking sheet and bake for 30 minutes, turning them occasionally to evenly brown. Cool and set aside until ready to serve salad.

~Vinaigrette~
1/3 Cup red wine vinegar
1 tablespoon balsamic vinegar (optional-it adds another flavor note)
2 tablespoons lemon juice
1 teaspoon honey
1 level tablespoon Dijon mustard (I use the country style/just for visual appeal)
2 cloves garlic, crush in a garlic press
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
dash cayenne pepper, optional
1/2 cup extra virgin olive oil

Combine all the vinaigrette ingredients except the olive oil. When combined add the olive oil in a steady stream while whisking constantly. Adjust seasoning, pour over salad and toss.

~Bountiful Salad~

2-3 cups salad greens, cut into bite size pieces
1 cup basil leaves, shredded-no stems
1/2 bell pepper, seeded and diced (I prefer red, yellow or orange)
1/2 European cucumber, seeded and diced
1 container cherry tomatoes, whole
3 green onions or scallions, minced

~To this salad mixture add whatever vegetables you like. I have also used carrots from our garden, 1/c cup diced Kalamata olives, and Parmesan curls. You could use grilled corn (removed from cob), green beans, peas, asparagus, toasted pine nuts, or toasted pecans, and so on. Entertaining note: this salad could be made 24 hours in advance. Cover and store salad ingredients and vinaigrette separately.
Dress salad, garnish with Parmesan curls and a sprig of basil.

This is a dinner sized salad for a family of 4-6. Leftovers are great the next day!


1 comment:

Anonymous said...

I would like to say this is a very delicious salad!