subtitle: don’t just a blog by its title
a while ago, don of foodieprints was mentioning his favourite food blogs. she eats bears came up in the discussion and i thought to myself, “what sort of a title is that for a blog?” it turns out, a rather good one.
about a week later, joanna mentioned a cheese and apple sandwich that marysol featured (which i haven’t tried, but looks incredible). i clicked and then proceeded to spend an hour flipping through this girl’s recipes and incredible photos.
this salad is an adjustment of her salad, but the point is basically the same: good vegetables, herbs, oil, lemon and vinegar. from there, the world is your oyster. or, if you’re like me, your avocado.
marinated vegetable salad
adapted, though it didn’t have to be, from marysol
1 zucchini sliced evenly
1 bunch aspargus, ends snapped off and cut in half
1 1/2 tomato, cut into sixteen pieces (through the diameter and then into eights)
about 8 mushrooms, sliced
1 avocado, cubed
blanch the asparagus until a sharp green and then strain under cold water. prepare the rest of the veggies and mix in a large bowl.
the hot marinated dressing
1 cup oil of your choice (i used olive oil)
1/4 cup vinegar (i used balsamic)
zest of one lemon
juice of half a lemon (to start, you may add more)
Fresh herbs (straight up basil in this case)
3 cloves garlic, minced
salt and pepper to taste
in a high side pot, heat the oil – not until it smokes, but until hot. while it’s heating, fill a high sided bowl, that is heat-resistant, with the remaining ingredients. carefully pour the hot oil into the other ingredients and stir. mix the dressing in with the vegetables and set in the fridge.
i imagine that this would be wonderful with artichoke hearts, sundried tomatoes, or goat cheese (or, if you’re feeling decadent, all three).
i promise, this salad will change your life. or at the very least, your lunch routine.