It has been so freakin' gorgeous here the last couple days. So gorgeous in fact that I shelved our planned pasta last night, shook up a quick vinaigrette, grabbed picnic provisions from Trader Joe's, and headed to the beach where the boy could run around and I could occasionally look down at the food section. We snacked on slices of tofurkey sun-dried tomato sausage and bread until the mood struck to "make" dinner. With the salad dressing ready, dinner was a matter of placing a handful of lettuce (from a bag) and a dollop of lentils (pre-cooked and vacuum-packed) on the plate along with a slice of crusty bread. Dessert was alternating segments of valencia orange and squares of dark chocolate so that the flavors mingle on your tongue. Sometimes the simplest pleasures are the most decadent.
Lemony Vinaigrette
2 T. lemon juice (that was the juice of one eureka lemon)
1/2 t. lemon zest
1 T. dijon mustard
6 T. olive oil
pinch of salt
Place all ingredients in a small jar and shake.
Notes: The boy was not hip to this salad. He did however enjoy the sausages, the bread, the oranges, and the box of emergency crackers that we picked up at the grocery store when we were foolishly shopping at cranky time. For the grown ups, however, this was a perfect hot day meal. Next time I would mince up a bit of shallot to add to the the vinaigrette, oh, and toss some avocado into the salad. And you? What would you do differently?
