"Dreaming of Summer" Salad

“Dreaming of Summer” Salad

Today the high temperature was 24 degrees F with last night’s low going to 14 degrees F. It’s during the dark, cold days of January that summer seems light years away.

So what better way to shake off the cold than with a bright summer vegetable salad? For vegetarians, it’s a complete meal with garbanzo beans, roasted red peppers, artichoke hearts, celery, carrots, black and green olives and chives. For the meat eaters, it’s just an awesome salad to go with fish, beef or chicken.

If available, fresh cilantro would make a wonderful addition; however, today’s selection at the market was old and wilted – better luck next time. The salad was dressed with Extra Virgin olive oil, red wine vinegar and 1-2 teaspoonful’s of 20 year old balsamic vinegar from Modena, Italy. Freshly ground pepper and salt are all that’s needed. Go generous with the olive oil and use the fruitiest, sweetest oil available to you.

Variations:
Substitute the garbanzo beans with thoroughly rinsed hominy or black-eyed peas. Or you can use a third of each one. Two cups of pasta such as conchiglie (small shells), farfalle (bow ties) or orecchiette (little ears).

As always, Buon Appetito!

Charlie