One more green salad for summer.
The lettuce isn’t looking quite as fresh in the markets these days and I think it’s time to switch to pasta salads.
And rice and quinoa and barley and couscous….
So many choices; so little summer.
I called the vinaigrette I used for this salad ‘French’ Dressing as it’s meant to be like the restaurant staple French Dressing of my youth.
This is better – even though it uses ketchup. Since the tomato flavor I was looking for is required in such a small quantity, ketchup seemed the logical choice.
Don’t knock it ’til you try it….
Grilled Turkey and Goat Cheese Salad
Total time: 30 minutes
- 1/2 cup (3.5oz, 100gr) quinoa
- 1 cup (8oz, 240ml) chicken stock
- 10oz (300gr) turkey cutlets
- 1/2 cup (3oz, 90gr) cherry tomatoes, cut in half or quarters
- 1/2 cup (3oz, 90gr) artichoke hearts cut in half or quarters
- 4oz (120gr) goat cheese, sliced 1/3″ thick (1cm)
- 2 tbs olive oil
- 2 tbs bread crumbs
- 2 tbs fresh oregano, snipped if large leaves
- Lettuce – enough for 2 main meal salads
- Marinade for turkey:
- 1 tbs Worcestershire sauce
- 1 tbs ketchup
- 1 tbs red wine vinegar
- 2 tbs olive oil
- ‘French’ Dressing:
- 1 1/2 tbs ketchup
- 2 tbs Balsamic vinegar
- 1 tbs Dijon-style mustard
- 4 tbs salad olive oil
- Mix all ingredients for marinade, spoon on to turkey and set aside.
- Cook quinoa in chicken stock for 15 minutes, or until done. Fluff and allow to cool a bit
- Whisk ketchup, vinegar and mustard.
- Slowly add olive oil, whisking constantly.
- Dip each slice of goat cheese in the olive oil, then the crumbs
- Place on a baking sheet.
- 5 minutes before serving salad, bake for 4 – 5 minutes at 400F (200C).
- Tear the lettuce and put into a large salad bowl along with the oregano.
- Cook turkey on barbecue grill or sauté in nonstick skillet until done, 4 – 7 minutes per side, depending on thickness.
- Remove and let rest while assembling the salad.
- To assemble:
- Add half of the dressing to the lettuce and toss well to coat.
- Add 1 tbs dressing to quinoa, then add to lettuce.
- Slice turkey and add to salad
- Arrange artichoke hearts and cherry tomatoes next to turkey.
- Add goat cheese slices.
- Serve, remaining dressing on the side.
I was watering the herbs along the fence yesterday morning and spotted a hummingbird hawk-moth.
The first time I saw one, when we lived in Andorra, I just assumed it was a hummingbird. Then our friend from Spain, who collected and cataloged moths and butterflies in the Pyrenees, told me it was a moth.
I didn’t believe him.
He told me that there are no hummingbirds in Europe, which was why he was planning a trip to Costa Rica to see them.
Since he was always right about everything (really, he was… rather annoying at times), I believed him.
I don’t really have the right lens for taking photos of hummingbirds – or hummingbird hawk-moths, but here they are, anyway.
The moth and his shadow:
The moth from above:
The moth in silhouette:
You can see why I thought it was a hummingbird….
Apparently they really like lavender.