I love this salad in the summertime when tomatoes are in season. I am a firm believer in food seasonality and in winter I want a tomato salad so bad but know that it will taste awful because the tomatoes in the grocery stores are tasteless and mushy. So In summer I eat as many tomatoes as I can and I am always looking for new ways to enjoy them. You can add any type of lettuce to this salad and make a full meal of it with some good bread or serve it as a side as it is. Hope you enjoy this recipe as much as I do!
I haven’t always been a big fan of salads. Here in America salads seem to be an afterthought. Case in point, a side salad usually consists of iceberg lettuce with bad tomatoes, cucumbers, shredded cheese, along with a huge amount of the dressing of your choice. To me that is not very appetizing. When I started reading books about France and learned that salads were amazing dishes – not an afterthought – I was intrigued but a little bit unbelieving.
This delicious and easy weeknight dish can be made in 15 minutes. The creamy, tanginess of the sauce contrasts well with the meaty richness of the fish. This is delicious served with a beet and goat cheese salad (recipe below) and pan-fried potatoes.
Adapted from a New York Times recipe, this is a simple and delicious meal that combines the sweetness of honey, the rich umami of miso, and balances it out with a little kick of vinegar. No marinating is required – making it a perfect weeknight dish, but you can make this dish ahead of time, and let the chicken sit in the fridge up to overnight.
This delicious and simple Honey Mustard Vinaigrette can go on just about any salad! You can make it in minutes, and save the leftovers in the jar.