Monday, August 15, 2011
a green salad
a cucumber peeled and sliced into thin rounds
1/2 pint fresh peas, shelled
fresh mint leaves slivered
parsley leaves roughly chopped
a fresh shallot finely diced
a fennel bulb (or two depending on size) sliced thinly across the bulb. as well chop a bit of the fennel greens as well.
salt/pepper/lemon juice/red wine vinegar/olive oil
an avocado sliced
make a dressing by letting the shallots, lemon juice, red wine vinegar (i do roughly 1-2 lemon juice to vinegar…sometimes 1-1. depends on taste), salt and pepper in a bowl or cup. after the shallots have macerated for about 10 minutes add olive oil, stir to combine. adjust seasoning if needed.
in a mixing bowl combine all (except the avocado) the other ingredients and the dressing. gently mix with your hands. plate, arrange the avocado and serve.