My favorite summer salad

Studies, papers, books, interviews and kids have kept me from posting lately. I have made some very summery and delicious foods and sweets since my last update, though, but I didn’t have my camera ready and therefore I haven’t captured any appetizing images. So note to self: must have camera charged and nearby at all times and must recook all summer foods worthy of being posted.

Meanwhile here is a repost of one of my favorite summer salads, which I also make with warm smoked salmon.

  • 1 pound small potatoes
  • 4 cups / 1 quart arugula or other greens
  • 1 red bell peber
  • 1/2 cucumber
  • 1/4 cup toasted pumpkin seeds
  • App 3/4 pound / 350 gr smoked cod or warm smoked salmon
  1. Start by boiling the potatoes.
  2. Meanwhile cut the red peber and cucumber into sticks.
  3. Wash the arugula and put it in a bowl.
  4. Make the dressing below and arrange everything in a big bowl.
  5. You’re done. Enjoy!

Parsley vinaigrette

  • 1/4 cup / 60 ml fresh parsley (press it down good)
  • 4 tbsps olive oil
  • 2 tbsps water
  • 1 tbsp rice vinegar
  • 1 tbsp fresh squeezed lemon juice
  • 1 tbsp grated parmesan cheese
  • 1 tsp honey
  • Salt & pepper to taste
  1. Blend with handheld blender or food process until smooth.
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