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RECIPE
Serves 2

A CookTale

A Cathie concoction that immediately found a special place in the recipe file. Needless to emphasis, ripe ingredients are a must. The vinaigrette was inspired, adding crumbled blue cheese blew me away. Delicious, easy to prepare, & refreshing to eat. Making for a wonderful side dish.

INGREDIENTS

A large handful of Baby Arugula
1 Avocado cut to a medium dice & placed in a bowel of lemon Juice & water to avoid discoloration.
1/2 Red Onion cut to a medium dice
1 Ripe Tomato cut in half, placed on a paper towel, dried & cut to a medium dice
2 TB of EVOO
Dash of Balsamic Vinegar (imported from Modena preferred)
1/4 tsp of Colman’s Dry Mustard
1/2 tsp of Salt
1/2 tsp of fresh Pepper
1/3 Cup of crumbled Blue Cheese

METHOD

1. About 20 minutes before serving, in separate bowls prepare the Avocado, Red Onion & Tomato.
2. Mix the EVOO, Mustard, Balsamic Vinegar, S&P, & whisk vigorously.
3. Crumble the Blue Cheese.
4. Just before serving mix all the prepared ingredients with the large handful of Baby Arugula.
5. Add the dressing & serve.

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