Salad: Equal parts chopped cucumber (I used an Armenian cucumber, seeds removed), avocado, and feta cheese. Drizzle on a little lemon oil. Add small amount of chopped tomato (I used yellow cherry tomatoes that we’re growing) and a little mint. Stir all together, bring close to room temperature (assuming the feta was refrigerated).
Dressing: Squeeze garlic scape in a garlic press to extract a flavored green liquid, add olive oil and balsamic vinegar. Presentation of dressing is best unmixed in a clear glass bowl, separate from the salad.
Thursday, July 10, 2008
Lisa’s birthday salad
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2 comments:
The salad sounds super yummy. I might suggest a little crunch, mainly for mouth feel. What about some toasted sesame seeds or toasted almond slivers?
--fran
The cucumber, with the seeds removed, provides the crunch. We’ve been getting perfect Armenian cucumbers at the farmer’s market -- crisp and mild.
It is a rich salad between the avocado and feta cheese, so the cucumber is definitely an important counterpoint for texture and to moderate the flavor. If you want more crunch, I’d recommend doubling the amount of cucumber.
If you can’t get a good cucumber, romaine hearts should work well.
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