I doubled down on salads today. I assembled a delicious hodgepodge for lunch in order to knock out some remnants from the past few days (baby greens, taco meat, cilantro dressing, beans, red bell pepper).
For dinner, I crafted a sort of Cobb with butter lettuce, hard-boiled egg, crispy turkey bacon, blue cheese crumbles, grape tomatoes and diced cucumber. I also whipped up a batch of balsamic dressing, enough for this and a few more salads. The wonderfully fresh lemon — a home-grown doozy from our neighbor’s gentleman caller — yielded enough juice to easily quadruple this dressing recipe. I reserved the remaining lemon juice for an upcoming salad.
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| All you need to make some delicious balsamic dressing |
(thanks to the Bon Appetit Cookbook for inspiration)
3 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
¼ cup olive oil
Whisk first three ingredients in a bowl to blend. Gradually whisk in oil.
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| Jolly good, indeed |
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