Tuesday, March 31, 2009

March Resolutions

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.

Balsamic Vinaigrette


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. 


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