A Salty Adventure

Last Saturday night, after a bottle of good champagne, my husband and I blissfully put the kids to bed and began working on our second course, a smoky citrus tomato salad. The not-so secret but essential ingredient:  smoked Mexican salt.  The crystals are a rich brown, almost black,  and are just as smoky as they are salty.  We finished off the evening with my new favorite chocolate:  Mast Brothers' dark chocolate with roughly chopped almonds and sea salt.  It was truly a salt-bound adventure.

The ingredients for the salad are below.  Keep in mind, as I mentioned in my last "foodie" post,  I don't really keep track of measurements,  so be bold and make this salty adventure your very own.

Smoky Tomato Salad: Heirloom tomatoes and blood oranges cut into large pieces, a small amount of arugula tossed on top (remember it's not about the leafy greens), and a generous pinch of  Mexican smoked salt.

Dressing:  Rice vinegar and virgin olive oil.  NO PEPPER.

Enjoy!

New Dishes, New Salad

My recently purchased tableware from Suzuki Bean really makes food look pretty and appetizing.  Take a look at a salad  I created just the other night.   Those of you who've dined 'chez nous' know that salads are my specialty,  even though I'm not one for precise measurements.  Below you'll find a list of the ingredients, which may be seasoned with your own taste buds in mind.  Please let me know how you like this "foodie" post.  I'll gladly feature one now and then.

Salad:  Blood oranges, satsumas, mache (lamb's lettuce), green onions, pistachios, and grilled chicken--or not...

Dressing:  Olive oil, rice vinegar, juice from an orange, honey, salt and pepper.

Enjoy!