It is the way my mouth forms my “v” as my front teeth score my bottom lip along with the gentle roll of my tongue while speaking “vignette” and “vinaigrette” that results in an unexpected accent that only I can distinguish. These “v” and “ette” words and how they both blend beautifully seem to make my quirkiness well, somehow make sense!
As I comb the planet for inspiring ways to disrupt my repetitive and lusterless spring salads and my body’s current cravings of live, fresh, crunchy greens and vegetables, I find my rather dull self and my blender becoming the best of friends. My weekly delight is a stopover to the “oil” and “vinegar” isle of my local Co-op, eye scrolling through all of the imported gems and then choosing my assortment. It is as if my jean pockets are bursting of pennies standing before a mile long penny candy counter. Oh the vinaigrettes I will be whisking……
So sweet kitchen vignettes and savory vinaigrettes to accompany the greens and earthy goodness! Oh and a few recipes to boot….or scoot….
“Mesclun Salad with Goat Cheese and Vinaigrette”
2/3 cup sliced strawberries
1/4 cup balsamic vinaigrette
1/2 shallot, chopped
2 tsp. fresh thyme leaves
1 1/4 tsp. dijon mustard
1/4 tsp. ground fresh pepper
Combine all of the ingredients with 1/4 cup of water in a blender til smooth!
“Fresh Pea and Lettuce Salad”
“Kale Salad with Meyer Lemon Vinaigrette”
3 tbsp. fruity olive oil
1 tbsp. fresh Meyer lemon juice
pinch of salt and pepper
Whisk all ingredients together and enjoy!
“Crunchy Spring Salad”
2 tbsp. white wine vinegar
1/8 tsp. salt
1/4 tsp. dry mustard
6 tbsp. olive oil
Shake all of the ingredients vigorously in a screw-top jar!