So many young adults whose parents were busying working outside the home and never taught them the basics of meal preparation. This includes my sons who I assumed would both marry great cooks, but to date, that has not happened. Cooking has a lot of leeways while baking is more like a chemical formula and care is needed for precise measurements.
The main thing I want you to come away with today is how to slice an onion without adding any additional DNA to the meal and how to make simple vinaigrettes. Making a move to vlogs has been a riot as nothing has been smooth and the learning curve has been brutal. My iPhone fell off the tripod into simmering water, not good, but I am determined to move to 21-century technology as I am passionate about passing my homestead skill-sets to the next generation.
Recipe for salad: Adapted from the Pasta House Recipe
Ingredients for salad
1 head iceberg lettuce
1/3 to 1/2 head Romaine lettuce
1 can artichoke hearts, well drained
1 cup sliced red onions
I small jar diced pimientos, well-drained
Ingredients for vinaigrette dressing
1/3 cup red wine vinegar
2/3 cup extra virgin olive oil (can use the light or light tasting olive oil in this dressing)
1 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup grated Parmesan cheese.
Wash lettuce. Split the head of the iceberg in half and break it into small pieces. Do not use a knife. Break up rest of lettuce, it will separate when the salad is tossed. Tear each romaine leaf into thirds.
Place lettuce in large bowl, add onions, pimientos and artichoke hearts.
Combine oil, vinegar, salt, pepper, and cheese. Blend thoroughly. Pour over salad and toss until mixed completely. Refrigerate for at least an hour to allow the flavors to blend. Enjoy! Ann May
