I am recycling this salad recipe from last year. It was fresh and crunchy, I just never got around to posting about it. It is also extremely pretty, and made for a delicious work lunch the next day. Enjoy.
Kumquats from the garden.
One morning I actually got up and made blueberry ricotta pancakes with grapefruit zest. They were the best.
Yogurt soup on the patio.
Bean and Radish Salad
2 cans of cannellini beans, rinsed and drained
1/2 large red onion, sliced
large handful of radishes, sliced
chopped parsley and tarragon to taste
champagne vinegar, or whatever kind you have handy
juice of half a lemon, or more to taste
salt and pepper
1) Combine the beans, onions, radishes and herbs.
2) Prepare dressing, I solely rely on my taste buds for this. Most folks do the 3:1 ratio of oil to vinegar. You can't go wrong if you taste as you go.
3) Dress your salad, chill for an hour or so, and enjoy.