Italian salad ingredients are enhanced by this wonderful sweet red wine vinaigrette.
Hubs said it was the best salad he’s ever had. I’m crediting the compliment to my home grown red leaf lettuce and home made Mozzarella.
We’re finally starting to get some fresh produce here in Colorado, and some of that is even coming from the pots on my back patio. Usually these pots are filled with cascading petunias or bright impatiens, but this year I dedicated half of them to herbs, some of which I’ve never grown before.
I planted one pot to heirloom red leaf lettuce. To my surprise, it’s “growing like a weed.” Even in the hot, dry, windy conditions we’ve had this season.
My first harvest of the lettuce was used in this Italian Salad. Whole Foods had some beautiful yellow heirloom tomatoes, and the rest of the ingredients were things I had on hand…green olives, shaved Parmesan, toasted pine nuts. and some home made Mozzarella cheese that my friend Heather gave me. I tossed it with the Red Wine Vinaigrette that I had sweetened with honey. We thought it was a great salad.
Served with seared scallops that had been seasoned with Old Bay, with my favorite Pappas Brother’s Remoulade Sauce for dipping. which I’ve blogged about before. A simple fresh meal.
I received the heirloom seeds from Azure Standard who believes in healthy, organic, naturally grown foods and they believe in supporting local organic farmers, and giving us the opportunity to provide healthier foods on our tables. I started the seeds indoors early Spring and that’s where my beautiful lettuce came from, along with my pots of herbs. A book about Lasagna Gardening was included. Its theory just makes sense. Instead of digging in the dirt, build your own layers of “soil” using compost.
With all that said, here’s the recipe for the Sweet Red Wine Vinaigrette. Fresh and perfect.
- ½ cup red wine vinegar
- 3½ T. lemon juice
- 2½ T. honey
- 2 t. salt
- ¼ t. pepper
- 1 cup extra virgin olive oil
- Mix all well then put over Italian Salad: Torn greens, cubes of fresh Mozarella, toasted pine nuts, tomatoes, and green olives sliced in half. Top with shaved Parmesan cheese.
Italian Salad with Sweet Red Wine Vinaigrette with Seared Scallops…It’s What’s for Dinner.
From the Kitchen of Lea Ann Brown, Cooking On the Ranch