Anticiplate

I think I have just gotten over a bad case of seasonal depression. I never knew I could be in such a good mood just because the sun is out. And, in Seattle, that seems to be a rarity.

I found this recipe over at one of my favorite blogs, Orangette It was a delicious salad with flavor combinations I have never used before. Endive, Radish, Cilantro, Feta, and Avocado.  It was a perfect end to a sunny, bright day.

We had Erik’s cousin Ryan over for dinner last night. I made this salad, mypenne carbonara, and an “experimental” dessert that Ryan was a really good sport about. Erik on the other hand was brutally honest, as always (and why I married him), and told me it did not even deserve two stars. Obviously I will not be posting about that one….

Serves: 4 as a starter, or 2 as a dinner

Prep time: 10 minutes

2.5 oz. mesculin greens (about half of one of those plastic containers)

1 belgian endive, root cut off and sliced into thin slices

4 red radishes, trimmed and sliced paper-thin

12-15 sprigs of cilantro, just leaves (leave them whole)

Red Wine Vinaigrette, to taste (recipe at the bottom)

1/4 c. goat cheese feta, crumbled

1 haas avocado, thinly sliced

In a medium bowl, mix together the lettuces, radishes, and cilantro. Dress with red wine vinaigrette to taste (I used about 2-3 tbsp.)

Divide salad on four plates. Top with sliced avocado and feta. Drizzle with a little more vinaigrette. Serve.

*Red Wine Vinaigrette:

2 tbsp. red wine vinegar

1 tbsp. lemon juice

1/2 tsp. honey

1/2 tsp. salt

1/8 tsp. black pepper

1/4 c. olive oil

Mix all ingredients except oil in a blender or food processor. Slowly add olive oil. Season to taste with salt and pepper.  Makes 1/2 cup. ( You will not use all of it for the salad).