I spell summer “s-a-l-a-d”, and for delicate lettuces, a simple vinaigrette of 3 parts oil to 1 part vinegar or lemon, perhaps perfumed with fresh herbs and shallot, is all that’s required. For sturdier vegetables and lettuces, I generally turn to my favorite Caesar Salad recipe or this Roquefort Dressing.
This is a recipe from my mom, and she served it over a wedge of iceberg lettuce. (If you’re wincing over the iceberg lettuce while reading this, you may change your mind when you taste its crisp and watery bite with the deliciously intense flavors of this dressing.)
Like my Caesar dressing, I make a double batch of the following recipe and keep it in a Bell Jar in my fridge. It keeps for weeks and I’m always thrilled to have it around–especially for summer vegetable dipping and tossing. Green beans are at the height of season now, so that’s what I’m using today.
(Note the gold holiday ball in the right hand column of this blog. Perhaps some of my past holiday recipe blogs can be of assistance to your meal planning in the next couple of months.) Last week was spent with three lady friends in Manhattan soaking in (breathless) as many museums, plays, Halloween revelry, and….of course—food!—as we could inhale … Full recipe post »
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