I've been thinking about making more salad, because it's spring. Did you need to be told?
Anyways, I also made a good salad a while ago with leaf lettuce, shredded carrot, canned herring, bottled roasted red pepper salad dressing, and toasted tortilla. It was good because the oily fish and crunchy tortilla were distributed in pretty much every bite. Plus bottled dressing is pretty well balanced.
This salad I made tonight:
Actually, I was pretty good. It looks good. Actually, I suppose the only flaw was the way I dressed it. I tried to make my own dressing which was about 1 part Dijon mustard: 4 parts white vinegar: 2 parts extra virgin olive oil. I mixed it with a fork, and my not have gotten it quite right. I think i left a lot of the oil behind, let's just say it was a touch too vinegary. Solution: I need to get some better vinegar like red wine or balsamic. Other than that, the croutons were crisp after being tossed in olive oil, salt, pepper, and thyme and baked at 350 until toasty. The onions were nice and sweet, the shrimp were perfectly cooked, and the tomato was enjoyable if not super tasty. The spinach was fine, too.Anyways, all of this reminds me how good salads future will be. Why? Because soon I will be gardening and have freshly picked greens. They are so nice and tender. Plus, there should be ones with interesting flavours, shapes, and colours. And late in the summer, there will be tomatoes, fresh and tasty, even yellow ones. Honestly, I can't wait until I can stop relying on mediocre supermarket produce. Maybe I will perfect the art of making a vinaigrette by then, or maybe I will just cave and use bottled.
