I haven’t been living in one place for a long enough period of to really concentrate on joining any cook-alongs. It’s been over 6 months with this back and forth stuff! I’m so excited t his month to not join one of The Daring Kitchen’s challenges, but TWO!
For March’s Daring Cooks’ Challenge, Ruth, Shelley and Sawsan asked us to totally veg out! We made salads and dressings, letting the sky be the limit as we created new flavors and combinations that reflect our own unique tastes.
I’ve always made my own dressing. Probably because my mother always made her own dressing and my grandmother always made her own dressing. I will occasionally buy a dressing in a bottle, if I want a quick marinade for something, but otherwise I just find them … hmmm, ICKY! Thick and gloppy and off-tasting.
This challenge was right up my alley!
Many, many moons ago, Erie and I went to a Spanish restaurant in Queens (the name escapes me at the moment and perhaps she will chime in and let us know). We had the most wonderful composed salad – and I was surprised as I’m not usually a fan of composed salads.
Since then, this is my go to company is coming, steak themed dinner, salad. It’s simple with lots of great ingredients.
- 1 bunch watercress
- 2 hard boiled eggs
- 2 plum tomatoes
- 1 can hearts of palm
- 1 shallot
- juice from 1/2 an orange, lime and lemon
- 3 t extra virgin olive oil
- 1/2 t oregano
NOTE: I used plum tomatoes, use whatever tomatoes make you happy.
Wash watercress thoroughly and cut off stems. Place watercress on a platter
Quarter hard boiled eggs into wedges. Scatter over watercress.
If using Roma tomatoes, cut into wedges. If using other tomatoes, cut into chunks. Scatter over watercress.
Slice hearts of palm into 1/4″ rings. Again, scatter over watercress.
Thinly slice shallot into rings. Scatter over salad.
In a bowl, whisk together citrus juices, oregano and s&p to taste. While whisking, stream in olive oil. When ready to serve salad, drizzle dressing over the top.
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