I am a salad girl. Where some people get excited over seeing big slabs of brisket slow cooking on a barbecue, or the sight of a perfectly grilled burger topped with extra bacon and cheese, I get excited by the scrumptious sight of tomatoes on the vine, fennel bulbs with fronds the size of Yoda attached, big bunches of radishes and carrots, fresh basil and mint, baby peppers turning from green to red, and everything in between. We have been regulars at our two local farmers markets here in Hawaii up country in Waimea, finding our favorite producers with heads of romaine the size of basketballs, sweet and creamy avocados, delicate herbs and spring greens, and of course, the very best tomatoes from Kawamata Farms.
Everything we are eating here is fresh, nothing is processed or includes ingredients we can’t pronounce. And every day we feel a little healthier, think a little clearer and enjoy each other a little more. There is something to be said about what you put in your body and the affect it has on your whole being.
Keep these beautiful veggies in mind when you go to prep dinner tonight. A big salad with a simple vinaigrette, and a sprinkle of anything from toasted pine nuts, parmesan, feta or blue cheese, roasted almonds, sprouts, chick peas, avocado, etc. is the ideal addition to any meal. Your body will thank you.
A vinaigrette can be made with pretty much any oil and any acid, just keep a few basics in mind – 1 part acid to 2 parts oil, or in my case 1 to 1 (I like the bite of vinegar or citrus, but for most 1 part to 2 parts or even 3 parts is best.) 1 part lemon juice with 2 parts olive oil is a good base, or apple cider or Sherry vinegar, with a pinch of salt and pepper. Then feel free to play around, adding Dijon mustard or grainy mustard, 1 minced garlic clove or a minced shallot, any any combination of fresh herbs you have on hand. I often add a touch of balsamic vin to finish the salad, as noted, I like the punch of the acid with the sweetness of the balsamic. Enjoy!