The other day I whipped up a quick Vinaigrette – 1/2 cup white wine vinegar, 1 tablespoon lemon juice, 1 cup Basil Olive Oil, 2 tablespoons Maple Syrup, and 2 teaspoons salt. It made A LOT of dressing…
…so I’ve been eating a lot of salads.
Black rice, with fresh basil, raw cashews, sweetened dried coconut, and frozen pineapple. The hot rice thawed it all out after a few hours in the fridge.
This morning, inspiration from the Larchmont Farmer’s Market.
Coconut Almonds, Carrots…
…using a vegetable peeler to make ribbons, crushing the nuts (and adding a little bit of mustard to the dressing) before tossing together.
The I-don’t-wanna-shave-off-my-finger test version:
The prettier guy is coming to dinner at Kristine’s tonight; along with this simple compilation of the remaining ingredients – heirloom cherry tomatoes, pitted Kalamata Olives, fresh basil, and cucumber.
I thought the olives would compete with the coconut almonds, but just sampled some and am cool with the combo.