Cucumber Tomato Salad

Into a large bowl add~ 6 peeled sliced pickle cukes. 1 small sliced red onion. Generous amounts of dried oregano, cracked black pepper, fresh basil chiffonade. Sprinkle celery salt to taste. 1/2 cup red wine vinegar. Toss. Taste. Add more vinegar as desired. Toss. Chill until ready to eat. Remove from fridge and bring to room temperature. Add 1-2 sliced native tomatoes. Toss. Serve with grilled meat.

Note: Do not put tomatoes in until ready to serve. They get tough if chilled in the vinegar.

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Watermelon-Goat Cheese Salad

Watermelon. So refreshing in hottest humidity of summer. Recently at Jean-Georges’ Nougatine¬†restaurant had the most sinfully simple salad. Cubes of seedless watermelon with dollops of whipped goat cheese, drizzled with virgin olive oil and finished with cracked white pepper. Superb.

Jean-Georges prefers white to black pepper in most things.

Note: Don’t look up whipped goat cheese recipes. Just whisk softened goat cheese by itself. Don’t add cream cheese or anything else.

Quick Slaw

Quick side dish for 2. Shred a quarter green cabbage into a small bowl. Add 1/8 cup whole grain Maille mustard, 1/4 cup plain yogurt or mayonnaise; cracked black pepper, celery salt to taste; snip some garlic chives; 1/4 cup red wine vinegar. Toss and refrigerate.