My inner foodie was hungry for a food-related post (please pardon my terrible, awful pun), so I thought I’d share an easy, summery recipe with you. Yesterday evening I made a really delicious meal of pan-fried Pangasius fillets and a tomato, shallot, and bell pepper salad with balsamic dressing. Yummm!
Erick loved the salad (and the fish, but the salad was definitely the star), so I thought I’d give you the (somewhat approximate) recipe.
Cherry Tomato Salad with Balsamic Dijon Vinaigrette
For the salad:
1 pint of halved cherry or grape tomatoes
2 chopped shallots
1/2 finely sliced large yellow (or any colour, really) bell pepper
For the vinaigrette:
100 ml olive oil
75 ml balsamic vinegar (you can add more if you prefer more bite)
1 tbsp chopped chives
1 1/2 tsp chopped rosemary (basil or oregano would also be yummy)
1 minced large garlic clove
2 1/2 tsps of Dijon mustard (more if you prefer)
salt and pepper to taste
approximately 1 1/2 tsps of sugar
Emulsify everything and pour it over your salad! For best results, let it marinate for an hour or two. Enjoy!
Quick update on the thread-wrapped jar front: here they are, all lit up!
Don’t they look purdy? 🙂 I love ’em! I can’t speak to how completely effective they are at dispelling mosquitos, but I didn’t get bitten during while they were lit, so that, to me, is success!
See you on Saturday for some chair makeover action! Have a great week!