Seafood In a Bag
1/2 pound of salmon
Fresh Garden Salad
1 head romaine lettuce, hand shredded
4 ounces matchstick carrots
1 pint cherry tomatoes
1 can chickpeas, drained
1 English cucumber, sliced
Core the lettuce and shred by hand into a large mixing bowl.
Toss the lettuce with the match stick carrots, cherry tomatoes & drained chickpeas.
Peel and slice the hard boiled eggs into wedges.
Slice the English cucumbers into thin rounds.
Toss the greens with the homemade shallot dressing and garnish the dressed salad with the hard boiled egg slices and the cucumber rounds.
Makes 1 pint
¼ cup Dijon mustard
1 shallot, peeled and chopped
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
2 tablespoons honey
¼ cup red wine vinegar
½ cup olive oil
Place Dijon mustard, shallot, salt, pepper, honey & red wine vinegar in a food processor or blender. Blend until mixture is smooth.
While the machine is running, begin adding olive oil in a thin, slow stream until all of the oil has been incorporated.
Adjust seasonings in dressing with salt and pepper to taste.
Reserve at room temperature or in the refrigerator until ready to serve.