Monday, March 19, 2012

Garden Salad Takes on a New Meaning

A few days ago I mentioned hairy bittercress and that it was growing in my yard.  Since then I've checked back on The 3 Foragers' blog and found that I was not using it to its full potential!  Yesterday we had friends over for dinner so I tossed some into a salad of regular lettuce, cucumber, mango, tomato, and goat cheese.  It was very good, but the peppery taste of the bittercress was lost.  So today, following their example, I made an entire salad of just bittercress, plus a couple of young dandelion leaves, and goat cheese, drizzled with balsamic vinegar.  It was sharp and a little stronger than anticipated.  Perhaps there is a happy medium somewhere?

For last night's dinner we also marinated 2 pounds of shrimp in a cup of the Mango Blackberry BBQ sauce and grilled them.  The shrimp were excellent!

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