I have a little problem. I'm addicted to cookbooks, food writing, recipe collecting, and cooking. I have a lot of recipes waiting for me to try them, and ideas from articles, tv, and restaurants often lead to new dishes. I started losing track of what I've done. So now I'm taking photos and writing about what I've prepared—unless it's terrible in which case I forget it ever happened.
This salad was inspired by a dish enjoyed last year at Asti Trattoria. It's a very simple combination of just a few ingredients. Asti presented thinly sliced, spring zucchini with goat cheese and mint splashed with a few drops of lemon juice and drizzled with olive oil. After collecting our CSA share last night, I had gorgeous carrots, zucchini, and one baby yellow squash, and they all found their way into this salad. I sprinkled on a chiffonade of purple and genovese basil along with the mint. Some black pepper and a pinch of sea salt were the only other ingredients. Tweet
I'm still waiting for the local spring veggies to appear here. In Howth on Sunday all the veggies were foreign. I did find some nice asparagus from Spain, though, and made Bittman's egg and asparagus pasta from last week. Very tasty.
It looks gorgeous! I'll be it was really tasty wtih all the fresh CSA veggies.
ReplyDeleteThank you! A vegetable peeler makes it easy to do.
ReplyDeleteI'm still waiting for the local spring veggies to appear here. In Howth on Sunday all the veggies were foreign. I did find some nice asparagus from Spain, though, and made Bittman's egg and asparagus pasta from last week. Very tasty.
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