Wednesday, May 28, 2014

No Cook Night

Antipasto salad is a regular favorite around here. Usually I produce a real red sauce Italian American style platter heavy with roasted peppers, peperoncini, artichoke hearts, garbanzo beans and all manner of jarred Italian staples. A weighty dish mascara ding as salad. Tonight this beautiful little gem lettuce was so fresh and alluring I couldn't bear to muddy it's sweet, clean flavor. So in addition to the usual cheese, salami, prosciutto and hard boiled eggs (thanks girls -- 2 eggs just in time) I tossed in fresh pepper cress from our garden, Persian cucumbers, and spicy Padron peppers quickly blistered in hot oil and tossed with Maldon salt (okay so there was a little cooking) and tangy vinaigrette.

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