For today’s lunch, I thought I would try this recipe I found in America’s Test Kitchen, “Cooking Fresh,” 2015. It was so colorful and fresh-looking that it had to taste good. Well, my daughter and I were not disappointed! We loved the simple vinaigrette dressing, using red wine vinegar and seasoned with minced garlic, salt and pepper. The only thing I would do differently is I would add some protein in the form of lean meat or legumes to make it a more complete meal. As usual, I made slight changes to the original recipe to suit my taste and cooking style. It is a wonderful salad using common ingredients found in the refrigerator during the summer!
- 1 English cucumber
- 8 ounces cherry tomatoes, halved or quartered
- Sea salt
- Freshly ground pepper
- ¼ cup red wine vinegar
- ¼ organic extra-virgin olive oil
- 1 garlic clove, minced
- 1 yellow bell pepper, cut into ½-inch pieces
- 8 ounces radishes, thinly sliced
- ¼ cup chopped fresh parsley
- 1 romaine lettuce heart, chopped into 1-inch pieces
Whisk together vinegar, garlic, ¼ teaspoon salt and ⅛ teaspoon ground pepper in a large bowl. Drizzle in oil, while constantly whisking. Add bell pepper, onion, radishes, parsley, cucumbers and tomatoes and toss to coat. Let sit for 5 minutes. Finally, add lettuce and serve immediately. 4 servings.