The end of the pugliese loaf with basil olive oil for dipping
Greens and Fruit Salad with Honey Balsamic and Lime Olive Oil Vinaigrette (pg 44)
The very first recipe/cooking lesson in TAOSF is vinaigrette. Randy has been dressing our salads with red wine or balsamic vinegar and olive oil vinaigrette forever. Frankly, I've never been wild about it. Too acidic and, well, boring, for me. So, I've been avoiding even thinking about making vinaigrette a la Alice. But, today was very busy. The featured entree at my cafe was Leftovers. Leftover stew and leftover bread. Not a lot of time for other cooking.
I had an idea! We recently went to We Olive in Paso Robles California with friends for a major olive oil tasting. It was there that I fell in love with a mixture of honey balsamic vinegar and lime olive oil for bread dipping. Well, it seemed to me that a vinaigrette of these 2 ingredients, with salt but no pepper, would make a swell dressing for a salad of greens and fruit. I love to add fruit to my green salads anyway. So, I thinly sliced some apple and some plum, threw in a few raisins and chopped pecans and dressed the whole thing with my honey balsamic lime olive oil vinaigrette a la Sally. Heaven! It was Heaven! Honestly, the best salad I've ever had in my entire life.
My vinaigrette success tonight makes me now eager to try some other variations, some that Alice suggests in TAOSF and some that I've been thinking about. We have a whole bunch of different vinegars and olive oils in the house, and easy access to many more. This is another major breakthrough, on a par with my recent cauliflower breakthrough. Yippee!!
Otherwise, it was just a very busy day of errands and chores. Some days are like that.
6 Waters recipes down; 299 to go.
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