Ok, after the good news we went down for a cooling swim and then I decided to bbq for one last time as tomorrow we will be in a packing frenzy and most likely end up eating elsewhere so I don't have to cook and stuff will be packed up.
I had not realized it but the roommate brought home a nice big package of country style pork ribs and some fresh corn-on-the-cob. So I did bbq ribs and corn grilled in the husk. I also had one odd little cucumber that was ready to be picked and my romaine lettuce that needed to just be used up instead of trying to move/transplant so I got creative with salad fixings to use up stuff. The ribs and corn are pretty straight forward so I'm not posting recipes for those but the salad actually turned out really tasty so I wanted to share!
1 medium sized bunch of romaine lettuce or other greens of your choice would work. Chop or tear into bite sized pieces.
1/2 a Walla Walla or other sweet onion sliced
1 apple quartered and sliced (core removed of course) I had a Golden Delicious on hand that needed to be used but if making this again I would actually pick something a bit tarter like a Granny Smith.
1 cucumber, halved lengthwise and then sliced.
For a dressing I wanted to use up the last of a bottle of balsamic vinegar so I made a basic vinagerette. I ended up with a lot more dressing than I needed but it could be saved for future stuff if you are not moving in 2 days like I am;)
1/4 cup balsamic vinegar
About 2 tblsp of red wine vinegar
1 large clove of garlic minced
pinch of salt & pepper
handful of basil chopped
Combine all of these in a small bowl and let sit for about 15 minutes. This lets the garlic and basil infuse the vinegar.
Stream about 1/2 cup of olive oil slowly into the bowl while whisking to emulsify. Taste for seasoning and adjust as needed. I then drizzled the dressing onto the salad mix a spoonful at a time and tossing it around to make sure I didn't overdress the salad. I ended up using about 1/2 of the dressing overall.
At first it seemed fine but the sweetness of the apple combined with the balsamic vinegar was a bit heady so I looked in the fridge and saw I had some crumbled feta cheese so I added that and it was perfect! The extra saltiness and the tang of the feta really helped to balance out the sweetness!
Late Night Cafe
- Summer Salad experiments