In Recipes, Salads on November 23, 2011 at 4:20 PM
1 bunch of arugula, also known as rocket, roquette, rugula and rucola
Extra Virgin Olive Oil, sufficient to coat the arugula leaves – 1 to 2 tablespoons
Kosher salt to taste
Fresh ground pepper to taste
1 lemon cut into wedges
1. Rinse the arugula and dry it well, if not pre-washed.
2. Add the arugula to a salad bowl, pour the olive oil over it and mix well to coat all of the leaves.
3. Add salt & pepper and mix well again.
4. Serve the salad with lemon wedges on the side for each
Easy to prepare for a quick salad. See A Pre-Thanksgiving Dinner
In Recipes, Salads, Vegetables on October 23, 2011 at 6:10 PM
Insalata de Ceci
4 cups of canned garbanzos (chick peas) – (two 15 oz. cans) drained and rinsed
1 cup chopped red onion (about ½ of a medium sized onion)
1 cup peeled, chopped cucumber (one whole medium cucumber)
4 tbsp. pesto sauce
2 tbsps. of fresh squeezed lemon juice
10 twists of freshly ground black pepper
1. Place the beans, onion and cucumber in a medium sized mixing bowl and stir well.
2. Add the pesto sauce and stir again.
3. Add the lemon juice pepper and mix well.
4. Let sit for several hours to allow the flavors to blend, cover and refrigerate.
5. Serve chilled.
Please see Grandma Loved Ceci Beans for the background to this recipe.
In Recipes, Salads on August 26, 2011 at 10:50 AM
1/2 pound baby spinach leaves
1 ripe avocado, peeled and sliced
5 paper-thin slices red onion, finely chopped
1 tbsp. freshly squeezed lemon juice
1 tbsp. extra virgin olive oil
1/2 teaspoon water
1. Add the first three ingredients to a large salad bowl.
2. Whisk together the lemon juice and olive oil.
3. Add the water to the dressing.
Just before serving, pour the dressing over the salad and mix well, coating all of the spinach leaves.
In Salads on July 24, 2011 at 5:14 PM
Grandpa Tom’s Tomato Salad
(makes 4 to 6 servings)
3 lbs. ripe tomatoes (about 5 or 6)
½ cup extra virgin olive oil
½ tsp. kosher salt
10 cloves garlic, thinly sliced
1 cup basil leaves (about 30)
4 tbsp. water
1. Rinse and dry the tomatoes and cut in half, vertically, and remove the stem part. Cut each half into wedges of 6 or 8 depending on tomato size. If wedges are too large, cut each in half.
2. Place the cut-up tomatoes in a large mixing bowl; add the olive oil and mix well to coat each piece.
3. Add the salt and mix well again (this helps the tomatoes give up their juice).
4. Add the garlic and mix.
5. Shred the basil by hand, and mix it into the salad.
6. Add the water and mix again.
7. Let sit at room temperature for 1 to 2 hours, stir occasionally to combine the flavors.
8. Serve with crusty Italian bread to sop up the juice after the tomatoes are eaten.
Please See Memories of Grandpa and Summers at The Shore