I always enjoy my little deck
potager, but never so much
as when the vegetable drawer in the fridge is relatively bare and I'm looking
for a refreshing starter for dinner. I'm growing sorrel this year -- a first
for me -- and was delighted to find that, unlike many leafy greens, its growing
cycle extends well beyond spring. In fact, it seems to thrive in summer
weather.
I made great use of it last evening when I created
this cool and refreshing watermelon and feta salad. Talk about easy!
Three ingredients, attractively layered on a plate, and drizzled with
homemade poppyseed dressing. If you're short on time, a purchased poppyseed
dressing would work just as well. It was well received at dinner, but would
also make an excellent side salad for a special lunch. Cool, crisp, and easy, it's the perfect summer
salad.
Poppyseed Dressing
1/3 cup granulated sugar
1/2 cup raspberry vinegar
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon grated yellow onion
1 cup canola oil
1 tablespoon poppy seeds
In a blender or food
processor, combine sugar, vinegar, salt, mustard and onion and process for 20
seconds. With blender or food processor on high, gradually add oil in a slow,
steady stream. Stir in poppy seeds.
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