the salad of the season

I play favourites. Salad favourites.
When I first discovered the joys of food - not just the eating part, but also the cooking part - salads were what I play around with most. With school and then dance classes (and sometimes even more dance classes), I found they were the perfect meal to make at the most awkward times of day.
Living in small-town Quebec, my first salad crush was on a salad of baby spinach, strawberries, and avocado. The man who taught me a film workshop quickly became a good friend and he made this salad one evening after a long day of filming.

My next big crush was on a pear, blue cheese, walnut and baby spinach combo.

Then came my lovely roommate Cat who experimented with mango, tomato and avocado (such a delicious combination) turned into a salad with cold vermicelli noodles.

Last summer my aunt discovered a recipe in the L.C.B.O. Food & Drink Magazine. The Goras were making this salad all spring, summer (and even into the fall). It was a delicious combination of watermelon, cucumber, red onion, fresh mint, and feta cheese. I am sure it will play a regular role in my summer this year as well.

And then winter came. Montreal winter. It has not been bad as year past, but I still found myself obsessing over the next time I would see the sun. But then I discovered this citrus salad. It really is a salad to experiment with and I have used various inspirations from the Minimalist and from Design Sponge. Both basic and fancier variations of this salad can keep one full of Vitamin C. Both are delicious.

Citrus Salad with Honey Dressing (inspired by the Minimalist)

Oranges: a combination of blood, tangerines and good ol' regular oranges
Grapefruit if you please
Sea salt
Red onion, finely chopped
Olive oil
Sherry vinegar
Lime juice to taste

Peel, slice, sprinkle, stir and serve

Fennel and Orange Salad (inspired by Design Sponge and picture)

Thinly sliced fennel bulb
Oranges (or blood oranges if you please)
Black olives, pitted and sliced
Fresh jalapeno
A nice shaving of Parmesan
Lemon juice
Olive oil
Freshly ground pepper
Sea salt

Peel, slice, sprinkle, stir and serve

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