June 20, 2009
As previously noted, The Lady is not into measuring…she does a lot of her cooking by tossing stuff together and this recipe is exactly that: a tossed salad with EVOO, Modena Balsamic Vinegar and crumbled Long Clawson Dairy Lemon Zest.
The Lady started with lettuce from The Man’s garden. So far the growing season in the Pacific Northwest has been almost perfect and the bounty from our garden has been impressive. She washed and chopped the lettuce and tossed it into a green carnival glass bowl that The Lady’s mom (aka THE Lady) gave her more than twenty-five years ago. It is The Lady’s favorite serving bowl and she uses it every time she makes salad. And I don’t mean most of the time, I mean every time. It’s a tradition with The Lady and as you know, she takes tradition very seriously. If you ever need a pimento cheese sandwich fix, just show up here on The Masters Sunday and you’ll be able to feed that Jones…but I digress…
Next she chopped a green bell pepper, also from our garden and added it to the bowl. She then chopped several organic veggies: asparagus (delish raw in a salad), zucchini, Vidalia onion, chives and arugula (again from our garden). Into the bowl.
At this point, she crumbled a nice size piece of the Long Clawson Dairy Lemon Zest Stilton on top of the veggies. She splashed some Modena Balsamic Vinegar and Extra Virgin Olive Oil on top and tossed it all well to mix in the cheese and the oil and vinegar and served it.