This week, two salads to freshen up your days during the dog days of summer. First, a Watermelon & Arugula Salad that brings the ying and the yang. Second, a savory Ceaser Salad where Jim cooks the romaine, although Marilyn prefers it cold. You decide which is better!
WATERMELON-FETA SALAD
Whisk together 1 tablespoon of white wine vinegar, 3 tablespoons of extra virgin olive oil
season with salt and pepper. Mix baby arugula, one sliced red onion,cubed watermelon,crumbled feta, chopped calmata olives and dried oregano
Add dressing and toss
GRILLED CAESAR SALAD
Mash 1 clove of garlic with a pinch of salt, add 4 mashed anchovies place in a bowl
Add 1 egg yolk, 2 tablespoons lemon juice, dijon mustard to taste and whisk
Whisk in 1/2 cup of olive oil, add 1 cup parmesan and freshly ground pepper
Grill sliced Italian semolina bread 1 minute per side, drizzle with olive oil and tear into pieces
One head of Romaine lettuce, slice into quarters lengthwise, toss with oil salt and pepper
Grill cut side down for 2 minutes turn and grill for another minute, slice into 2 inch lengths
Serve with dressing, cherry tomatoes, torn bread and chopped hard boiled eggs.
CHICK PEAS, TOMATO AND MOZZARELLA SALAD
Mix in a bowl 1 can of chick peas, 11/2 cups of cherry tomatoes quartered,1 cucumber seeded and chopped, 1/2 cup mozzarella cut in 1/2 inch cubes
1/4 cup chopped red onion, 2 tablespoons chopped parsley, set aside
Mix 1 tablespoon lemon juice, 1/2 teaspoon of Goya Adobo seasoning, 1/4 cup of oil olive,
add to chickpea mixture,
Add 2 cups of cooked short cut pasta such as shells, farfalle,orecchette, or fusilli
Mix and serve
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