May 15

Post Mother's Day 2006

Menu

• Hamburgers with Fried Onions
• Baby Lettuce Salad with Parmesan Crisps [View Recipe]

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  Ingredients

  • 6 cups lettuce (washed and dried <howto label="salad"/>)
  • 12 ounces red peppers
  • 1 large scallion (cleaned)
  • 4 ounces parmesan crisps (broken into smaller pieces)
  • 1 recipe [object Object]

  Instructions

  We start by putting the lettuce in a large bowl. On our cutting board, we slice the peppers into strips and dice the scallion. We add these to the lettuce along with most of the parmesan crisps.

  We shake the dressing and add most of it to the salad bowl. We toss well, add the rest of the parmesan crisps, and drizzle on a little more dressing.

• Red Wine and Walnut Vinaigrette [View Recipe]

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  Ingredients

  • 3 tablespoons vinegar
  • 2 tablespoons vinegar
  • 2 teaspoons mustard
  • .5 teaspoon salt
  • .25 cup oil
  • .5 cup oil
  • 1 clove garlic
  • black pepper

  Instructions

  We start by combining the vinegars, mustard and salt in the beaker of our immersion blender (we could have also used a small processor or blender). We pulse with the immersion blender to incorporate the ingredients and then add the walnut and olive oils and blend until the dressing is well-mixed. We smash the garlic clove, carefully, on the cutting board, discard the peel, and let it soak in the vinaigrette for 30 minutes.

  When it is time to serve, we remove the garlic clove, add some freshly ground black pepper and taste for seasoning on a piece of lettuce. Any remaining dressing is stored in the fridge in a resealable plastic container, for up to five days, until ready to use.