That’s correct grammer…right?
And…we’re back! After a very very very frusturating 3 weeks, my computer is completely up and running and working correctly. The “working correctly” part is what stalled me this past week. I never said I was a computer wizz…
And to celebrate the fact that I can write about food and post photos (!!!) again, let’s move on to a simple, but inspring (well, at least I think so), photo essay on how to make your salad even better. Get it? Got it? Good.
First, take a bunch of your favorite fresh herb (as fresh as you can get. If you have some growing in your backyard, even better. No-weeds don’t count.) I chose a beautiful bunch of dill I got for dirt cheap at the Farmers Market
Put the chopped herbs in a jar ( along with your favorite salad dressing ingredients. I used a bit of good olive oil (spanish, of course. I actually really like Goya Extra Virgin. From Andalucia!), some rice vinager, dijon mustard, kosher salt and pepper.
Pour it over your salad of choice full of the freshest veggies you can find. I’ve been using anything good I can find at the Farmers Market. Here I have carrots, radishes, baby fennel and arugula. Make sure you scrape every last bit of herb out of your jar onto that salad. Don’t make those bits of deliciousness go to waste!
There you have it. The secret to an amazing salad: fresh herbs. They really do make good salads that much better. This has been my go to dinner countless times this summer and I’ve been trying to buy different herbs every week to mix it up. So far I’ve done dill (duh), mint (soooo good!!), tarragon, cilantro and chives. They’re all winners. And so am I. Cause I’m blogging again.