This is another truly cool pairing to summer drinks on the deck. It will make all your friends go “Wow! Wow and, oh yeah, WOW!
- 1 tbsp. lime juice
- 1/2 tsp. Dijon mustard
- tsp. honey
- pinch of poppy seeds
- 1 tbsp. fresh coriander, finely chopped
- 3 tbsp. olive oil
- 13 pink grapefruit sections, membrane removed
- 2 avocados
- 2 containers Bocconcini cheese, small ones, drained
- 6 oz. smoked trout, sliced
In a bowl, combine the first 6 ingredients and set aside at room temperature.
Peel the avodacos and cut them into 1 inch cubes then add to the dressing.
Cut the grapefruit into 1/2 inch pieces and place into the dressing as well. Cover and refrigerate until ready to serve.
Cut the trout into strips and wrap a slice around a bocconcini. Do them all up and place in the refrigerator on a large plate.
When ready to serve, assemble the skewers like this: 1 piece of grapefruit, a piece of avocado, and a piece of the wrapped trout.
Serve these in shot glasses with the cheese on the bottom and the fruit on the top.
Garnish with a coriander leaf and take out to the waiting mob (now assembling).
Simply trim the skewers (all of them) to be higher than the glass with all of the fruit and half the avocado above the rim.
erataure.
Fresh Cauliflower Salad
Believe it or not, this is a really tasty salad. A step up if you are tired of the green salad varieties and easy to make as well.
- 1 medium cauliflower, separated into florets and steamed until tender- crisp.
- 2 medium bell peppers (mix the colours up for a twist), julienned
- 8 tomatoes, diced
- pinch of salt and pepper
- 3/4 cup vinegar
- 1/2 cup vegetable oil
Combine the vegetables together in a large bowl and mix well. Add the salt, pepper, vinegar and oil.
Toss together to mix gently. Cover with plastic and marinate in the refrigerator for 50-60 minutes.
This will make 6-8 servings. Great summer fare!
Potato Salad With Buttermilk And Blue Cheese
I seem to be on ‘southern style’ recipes these last couple of days. Here is one to keep for the Easter Brunch/Dinner or just for the summer. Keep it handy, you will like it.
- 5 large red skinned potatoes
- 1 cup buttermilk
- 1/4-1/2 cup blue cheese, crumbled
- 1/3 cup mayonnaise
- 1 tbsp. grainy mustard
- generous pinch of salt
- 1 tbsp. vinegar
- pinch of ground pepper
- 2 celery stalks, peeled
- 1 green onion (optional)
- 1 each green and yellow pepper
Do not peel the potatoes, but cut in half and boil until fork tender (15-16 minutes).
In a large bowl, whisk together the buttermilk, mayonnaise, mustard and vinegar. Add the salt and pepper. Thinly slice the celery, core and seed and chop the peppers. Stir into the dressing. (if using onion, add now).
Drain the potatoes and cut into chunks. Add to the dressing, add the crumbled cheese and stir to combine. You can eat it now or at room temperature as both are delicious.
Add a meat dish….barbecued ribs, chicken, or steak. This will go with anything.
Yummy!
Village Salad
I’ve heard it takes a village to raise a child, so here we go….a village salad..
- 4 firm large roma tomatoes, thinly sliced in rounds
- 1 english cucumber peeled and scraped with a fork for stripe effect and sliced into rounds
- 1 red bell pepper, stems and seeds removed, cut into rings
- 1 yellow bell pepper, stems and seeds removed, cut into rings
- 1/2 cup kalamata olives, pitted and sliced into rings
- 6 oz. blue cheese, cut into small chunks
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 tsp. freshly chopped oregano
- pinch each of salt and pepper
Place the tomatoes, cucumbers, peppers into a large bowl. Mix in the olives and cheese.
In a small bowl whisk togeter the oil, vinegar, oregano, salt and pepper and drizzle over the salad. Gently toss to coat.
Optional: warm crusty rolls with butter and, without a doubt, a glass of chilled wine.
Fingerling Potatoes With Buttermilk Dressing
I always look for these potatoes when shopping for produce. They are luscious, creamy and, in fact, just plain yummy. Try this….even your kids will love them.
- 1 1/2 lbs. fingerling potatoes
- 2 tbsp. fresh dill, chopped
- 2 tbsp. fresh parsley, finely chopped
- 1/4 cup Buttermilk Dressing (recipe follows)
Boil the potatoes until cooked (about 14-15 minutes). Strain, cool and cut lengthwise. In a large bowl simply combine with the following dressing.
Buttermilk Dressing
- 1/4 cup creme fraiche
- 1/4 cup buttermilk
- 1 tbsp. grainy mustard
Whisk together until smooth and mix with the potatoes.
Now that was simple, but the flavour is over the top. Totally yummy! This is a wonderful salad on the patio , barbecue going and sharing a glass of wine with friends.
Zucchini Salad
With Canada Day around the corner, many communities get together to celebrate (block parties, family gatherings, picnics, neighborhood patio parties, etc) . This salad is the perfect to make and take.
- 1 small Romaine lettuce head
- 1 small Boston lettuce head
- 3 medium zucchini, washed, slice thinly
- 1 cup sliced radishes
- 1/2 cup seedless grapes, sliced in half
Wash, dry and chill greens. In a large bowl, toss the zucchini, radishes and grapes. Refrigerate, covered for at least an hour.
When ready to take, tear the romaine and lettuce into bite sized pieces and add to the vegetable bowl.
Add the garlic dressing (follows) and toss the salad until everything is well coated. (Don’t over drench with the dressing).
Cover, and away you go. With all the other foods that will grace the table, there won’t be anything left over.
Dressing
- 1/4 cup salad oil
- 3 tbsp. balsamic fig vinegar
- pinch of salt
- 1 clove garlic, minced
- pinch of freshly ground pepper
Whisk until well combined. Store in the refrigerator until ready to use.