August is traditionally a very hot month in my neck of the woods. It’s the height of summer. It makes sense that today is National Watermelon Day. After all, a watermelon is over 90% water. When it’s hot outside, a cool watermelon is perfect. What could be better you ask? How about a watermelon salad!
Continue reading “Cool Down with a Watermelon and Blue Cheese Salad”
Have I mentioned we have a lovely garden? Summer is a great time to feature the bounty of our garden. This salad was the perfect vehicle. Every year, we plant four or five different types of tomatoes – variety is the spice of life after all. This year, we planted two very different heirloom tomatoes – The Russian Bull’s Heart and the Cherokee Purple Tomatoes. One was for Hubby’s heritage, the other mine.
This year we have planted our very first strawberry plants. I wish I could brag and say that the berries in this awesome recipe came from our garden. While we are producing beautiful berries, as soon as they ripen, my guys are out in the garden having a snack. Maybe next year, when the novelty of eating berries right off the plant has worn thin, I might get enough to really work with in the kitchen.
Continue reading “Strawberry Spinach Salad with Candied Walnuts”
Summertime and childhood memories – the two just naturally go hand-in-hand. I know it sounds crazy to have fond childhood memories of a salad – but this one holds a special place in my heart. Every summer, there was one barbecue we could always count upon – and thinking of it now makes my mouth water. It was Dad’s Kabobs, his light, cool, refreshing Cucumber Salad and for a special treat a luscious Strawberry Pie from the bakery. I bring up the bakery only because store-bought pies were rare. If there was a store-bought pie in the house, you knew it was a special occasion – a company is coming to town special occasion. One thing about our extended family – someone was always passing through on their way from here to there, especially in the summer. I can remember many a summer afternoon sneaking into the kitchen to steal just one slice of cucumber dripping in vinegar. Yum. Cucumbers are like an unexpected rain on a warm summer’s day. Cool and oh so refreshing.
I’ve given my Dad’s fabulous Cucumber Salad an up-grade. His was cucumbers and red onion slices in an oil-vinegar dressing. Simple, basic and unadorned – just like dear old Dad. The Red Onion has been replaced with an onion of the same family – the shallot. This onion is sweeter, milder and lacks that bite of the red. It also has a hint of garlic flavor that is another welcome surprise. That is a good thing, since the shallot’s natural flavor compliments the minced garlic I’ve also added to Dad’s recipe. I’m just a sucker for garlic. Dad’s salad did not include tomatoes. Personally, I like the color combination of cucumbers and tomatoes on the same plate – maybe it’s a holiday connection – I just like the festive look. Finally, for a little kick just a bit of Dijon Mustard has been added to the dressing.
Cucumber, Tomato and Shallot Salad
1 large cucumber, scored and sliced
5 medium tomatoes, cut into slices
2 Shallots, sliced thin
1/2 cup white vinegar
1/4 Olive Oil
2 Garlic Cloves, minced
1/2 teaspoon fresh ground Salt
1 teaspoon Fresh Cracked Pepper
1 teaspoon Dijon Mustard
Using a fork, score the cucumber for a pretty presentation.
Slice tomatoes and scored cucumbers. Arrange on a rimmed serving platter, alternating tomatoes and cucumbers.
Peel and thinly slice shallots. Break shallots into tiny rings and sprinkle over cucumbers and tomatoes.
In a small bowl, whisk together vinegar, olive oil, garlic, salt and pepper until well incorporated. Add mustard and whisk again until blended. Taste and adjust seasonings.
Pour dressing over salad, cover and refrigerate for about 1 hour to chill well and let the flavors merge. If making the salad earlier in the day, DO NOT pour dressing over cucumbers until about 1 hour before serving. Allowing the vinegar to seep into cucumbers too early may cause cucumbers to lose their “crisp” snap.
Welcome to Rosemarie's Kitchen 