Book of the month:
Recipe of the month:
I didn’t make anything too complicated this month. I had intended on learning to make beef pho (Vietnamese beef noodle soup) but I didn’t have time because it requires at least two days to make. I even bought all the ingredients to make it, but I’ll try next month. I did make this really light and delicious salad five times this month.
3 tablespoons aged balsamic vinegar
1 teaspoon Dijon mustard
1 garlic clove, peeled and crushed through a garlic press or chiopped finely
3/4 cup extra-virgin olive oil
Salt and freshly ground pepper, to taste
Use a whisk to mix the ingredients. It will produce a thicker vinaigrette dressing. One serving will equal 2 to 3 tablespoons of dressing. One cup should easily be enough for 6 to 8 servings of mixed green salad. Refrigerate and store in a covered container. Whisk well before serving.
One head of green leaf lettuce
3 or 4 tablespoons of cilantro
2 or 3 hard boiled eggs cut into large chunks
1 avocado cut up
1 tomato off the vine chopped into large chunks
shredded cheese (optional)
Toss by hand the parts of the salad with the vinaigrette.