We came back from a very quick trip to Las Vegas (three days) to 10 hours plus shifts at work. Urgghh!! It was quick but we had the chance to go to a few restaurants that we chose randomly, except TAO. We had breakfast at Giada’s restaurant (where we had polenta waffles), lunch at Emeril Lagasse’s (where we had lobster rolls, amazing! and alligator meatballs) and we also had dinner at Tao. It was only a few restaurants but we enjoyed every bite my friend.
The recipe today is a very refreshing, tasteful and a very filling salad. You can pair this salad with good bread, a glass of wine and you will be just fine!!
I read this article about “Rent a French Grandma With This New Personal Chef Service” that was so lovely! It’s a beautiful way to keep old recipes going and it’s also a way to keep the elders socially active. I would love to have grandmas from different countries cooking here in my house.
- For the salad
- 1 c. Cherry tomatoes, cut in half
- 1 c. Salami of your choice, torn into pieces
- 1 c. Fresh Mozarella (we used ciliegine balls)
- 1 c.Chickpeas
- ½ c. Pitted Kalamata Olives
- For the vinaigrette
- ⅓ c. red wine vinegar
- ⅔ c. extra virgin Olive Oil
- 1 T. minced shallots
- 1 T. dijon mustard
- 1 T. honey
- kosher salt and pepper
- Salad Dressing
- Whisk together vinegar, shallots, dijon, honey, salt and pepper. Slowly drizzle in olive oil while whisking until emulsified. Drizzle over salad.
- In a large salad bowl, place the romaine, arugula, cherry tomatoes, kalamata olives, salami and chickpeas. Shake the vinaigrette again to mix ingredients. Pour red wine vinaigrette over the salad ingredients, and toss with 2 large spoons until evenly coated.
Beijos e Tchau!
Ludmilla and Marilyn Chudda