Avocado, Watermelon Radish and Microgreen Salad
A fresh salad with an avocado dressing that's the real highlight.
Boy, what a nice weekend it has been! This is not what you expect in Oregon in mid October. Not that I’m complaining. Instead of monsoon season, it’s been a real fall. Bona fide crisp air and clear skies. We’ve always had plenty of colorful leaves to litter the ground, but it’s nice to actually be able to go outside and enjoy them. I don’t know how long this is supposed to last (my iPhone says all week?!) but I will not complain.
It’s been a nice backdrop to a relaxing and fun weekend. We had a great dinner last night with Callie and Aaron at one of our favorite neighborhood spots. I spent some quality time with my sewing machine working on a new dress that I can’t wait to wear. We got out all of our winter clothes and put away the summery ones. And tonight we are heading down to the Timbers game!
Thanks to a late tomato crop we still have a ton of fresh, newly-ripened tomatoes. So after playing with my new toy – a pressure canner – to put up some spicy arrabiata sauce, I started putting them on basically everything.
Here’s what you need:
4-6 cups greens
2-3 slices of prosciutto, torn into bite-sized pieces
1 medium heirloom tomato, cut into wedges
2 Tbsp. blue cheese crumbles
Freshly ground black pepper
And for the dressing:
2 Tbsp. EVOO
1/2 tsp Dijon mustard
1/2 tsp. lemon juice
2 tsp. apple cider vinegar
Very tiny pinch of salt
Start by making the dressing. In a bowl, whisk together the mustard, lemon juice and apple cider vinegar. Slowly drizzle in the olive oil, whisking furiously to incorporate. Taste and add a tiny pinch of salt as desired, but remember that the prosciutto and blue cheese are also quite salty.
Toss the greens with the dressing and plate (if you are serving plated rather than in the bowl. Top with prosciutto, tomatoes and blue cheese. Season with black pepper.
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