mamamilkandme

Rob and I have always enjoyed cooking together. We host Thanksgiving most years and cook a turkey and all the fixings.

Last night was steamy. On hot summer evenings it is nice to have a delicious and light meal. I love having a big container of baby field greens to eat all week. One of my favorite things to make is salad dressing – it is far better than processed bottled dressings. Years ago, I learned to whip up a vinaigarette from watching David Rosengarten on the Food  Network. I have a new fondness for citrus salad dressings. Here is my new recipe for you to enjoy – I had it with the greens and some raw string beans!

Enjoy!

Start with a good mustard – about 2 tablespoons

add the juice of one large lemon,

a splash of Worcestershire sauce, a dash of salt and about a half a teaspoon of herbs de provence and whisk them all together

Now here is the important part:

keep whisking and then slowly add a good quality extra virgin olive oil as you whisk – this will keep it nice and thick- you can add as much or as little as you like – taste it as you go – and keep that whisk going.

Yesterday I picked up some fresh sea scallops so Rob sliced them thin and together we added the juice of one lime, thinly sliced onion, orange pepper, fresh cilantro, ginger powder, chili powder a splash of green Tobasco and tossed it all together.

This we served atop mashed avocado and lime – not quite guacamole but close and what a nice dinner with the salad. And we had a glass of 2009 Salviano orvieto.