I chopped the lettuce, julienned the carrots, chopped fresh thyme & dill and threw it on top. I chopped the hard boiled eggs and added them as well. I added the croutons and the broccoli mix, a wee bit more olive oil and some vinegar – I used some tarragon as well as red wine vinegar – and tossed it all together.
It was a lovely salad. The cooked broccoli & onion gave it a really good flavor and they clung to the lettuce without a whole lot of oil. I definitely need to experiment with that some more. Edie got me a salad cookbook for Mother’s Day last year as a hint that I needed to liven up my salads. I do love a nice, big salad. I definitely need to give them more thought.
For a quick little dessert, I took some strawberries, cooked them in a wee bit of butter & chambord liquor, with sugar and a touch of balsamic vinegar. I served them between wedges of the peanut butter cups I made last week with little dollops of whipped cream. A perfect little sweet bite.
And that’s total amount of cooking I did all weekend. We went out of town and it was one of those completely deserved, relaxing weekends. I got quite a few inches of Pat’s sweater knitted and I got to spend Friday night with one of my most favorite people in the universe, just the two of us, no husbands, no kiddos. Down right glorious.
Pat’s away at a conference this week, so it’s just me & my gal. I pulled some soup out of the freezer for tonight’s dinner (it was dated and labeled so I do know it’s some vegetable soup I recently made) and am whipping up another salad like Saturday night’s. This one uses cauliflower and blue cheese, because that’s what I have on hand.
Clearly, I have come back slightly refreshed and inspired from my weekend. Ah, I needed that.