Thursday, July 8, 2010

Summer (in the city) salad

Way back when I was a new college grad in New York City, I made this fresh, summery salad a lot. Even now, this taste combination kind of evokes those years (funny how food anchors memory).

-3 handfuls (6 oz) of the freshest spinach leaves you can find
-A small (or medium) ripe avocado, pitted, peeled, and sliced
-A small orange, peeled and each section skinned & segmented
-Extra-virgin olive oil
-Balsamic vinegar
-A large portobello mushroom, sauteed or grilled, and sliced
-Parmesan shavings (I use 6-8, the width/length of my thumb)
-Fresh-ground black pepper

1. Toss the spinach with avocado and orange slices
2. Lightly dress with olive oil and balsamic vinegar to your liking
3. If using, add the mushroom, parmesan and/or pepper
4. Toss everything gently and chow!

Note: Recently, I searched for a similar or "official" version of this recipe online. The closest I found was something using Asian-style dressing (reflected in the above photo), which I hadn't used before. It sounded good. For that recipe, click on -->epicurious.

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