The thing about gardens is…..
You plant….. And wait.
You water….. And wait.
You hoe, weed, check for disease, check for bugs…. And wait.
And than, overnight, everything is ready…. All at once.
Even when you carefully stagger plantings, as I try to do, Mother Nature manages to manipulate the weather so that one day you're wondering if anything will ever produce edible food and the next day you're frantically trying to eat, freeze, preserve and give away more produce than the local market.
I do love my garden.
This is one of our favorite summertime salads.
The leaf lettuce bolted in the heat this week but we still have lots (and lots and lots) of Romaine.
The warm potatoes and sausages melt the creamy goat cheese, coating the
lettuce with a flavorful dressing.
Salad with Sausage, Potato and Chevre
4 – 6 sausages, 10oz total weight (300 gr)
2/3 carton chevre, 3.5oz (110gr) (goat's cheese – this is a soft cheese that comes in a little 4-sided pyramid shaped carton; my 'brand' is Chevraux, I think in the U.S. it's Chavrie
2 medium potatoes
1 tbs olive oil
Lettuce – enough for a main meal salad for 2
large handful of fresh basil leaves
2 tbs fresh, snipped chives
Cut potatoes into bite size pieces and coat with the olive oil. Either cook in a pan on the barbecue if you are using one or put on a baking sheet in a 400F oven for 25 minutes.
Cook sausages – either on the barbecue grill or in a frying
pan on the cook top.
Tear lettuce and put in a large bowl. Snip chives. Tear large basil leaves, leave small ones whole. Add herbs to salad. Add 1/4 of the vinaigrette and toss to combine using tongs (or salad utensils). When sausages are done cut into bite size pieces and add to lettuce – they will be warm. When potatoes are done add to salad – again, warm is okay – not necessary, but okay. Add the chevre to the salad with a spoon – just in small chunks. Add about 1/3rd more of the dressing and toss well. As you toss the salad you will see the residual warmth from the sausage and potatoes combined with the dressing is causing the chevre to coat the lettuce leaves making a very creamy salad. Add more dressing as you like, using all of it or reserving some to be added at table. Fresh pepper is nice ….. serve.
1 clove garlic
1 tbs Dijon-style mustard
1 tbs lemon juice
2 tbs white wine tarragon vinegar
1/3 cup olive oil – the good stuff for salads, rather than the every day cooking variety
Mince garlic. Combine garlic, lemon juice, mustard and vinegar in bowl and whisk well. Slowly drizzle in olive oil whisking constantly so that the dressing emulsifies (gets thick).
week of July 9 we have Salmon with Dill Sauce, Caprese Salad, Savory Beef Kebabs, Salad with Grilled Chicken, Avocado and Peppers, Tomato Rice with Courgette….
now and try it free for 2 weeks – the menu, complete recipes
with meal preparation instructions,
and shopping list is available each Thursday. (Reverse
seasons available for Australia, and others in the Southern Hemisphere).
Don't need 7
complete dinners? Try the Main Course Menu Mailer option: 6 new main
courses every week.