Thursday, 3 July 2008

The Big Salad

One day a week in the warmer months we have a Big Salad for dinner. This in no way means that we leave the table hungry or unsatisfied, quite the opposite. The Big Salad is a hearty affair of layered ingredients designed to sate the hungriest of family members.
Today's salad is a layer of baby greens from the garden. A mix of red lettuce, romaine and buttercrunch. This is followed by sliced green onions, tomato wedges, seasoned roasted and cooled bite-sized potato wedges, hard boiled eggs cut into 8ths, mustard dill salad dressing and fresh oregano, chives and flat-leaf parsley sprinkled on top. A great salad for breakfast, lunch or dinner.
Mustard Dill Salad Dressing

¼ cup fresh dill
2 tbsp parsley
3 tbsp Dijon mustard
3 tbsp tarragon white wine vinegar
8 tbsp olive oil
Fresh ground black pepper to taste
1 tsp kosher salt
1 shallot, roughly chopped
1 clove garlic, chopped
1 tbsp honey

Blend together and drizzle over salad.