So, last night Jimbo put some steaks on the grill. I don't know exactly what he does to them, but the man is the best steak-a-teer I have ever met. As soon as the weather breaks, we haul out the grill and head to Jack's for some prime beef. I am not much of a red meat eater, but damn that Jimbo can cook steak, I'm tellin' you.
My job, when Jimbo is scaring the steaks on the grill, is the salad. Last night it was fresh lettuce, baby portobello mushrooms, campari tomatos and scallions- and this fine dressing inspired by the early (Holy shit it's only April!) reappearance of the herbs in my petit gardin du herbes...
You need a food processor or blender for this one- I probably should have opted for the blender, but I forgot to put the food processor away from the day before (hummus- yum!) so I kind of blew dressing all over the counter, but it was fun licking it off my fingers while I was cleaning up.
So here it is:
A handful of (combined) fresh thyme, lemon balm, chives, basil
4 cloves of garlic (that's right FOUR- stop whining and get yourself some breath mints)
1 tablespoon (or there-bouts) oregano
About 1 1/2 cups of oil (I used half olive oil and half veggie)
1/2 cup red wine vinegar
Salt and pepper to taste
Blend the whole thing till it is really creamy and pour over your salad. Wow! You will want to take a bath in it. Yum!
Don't forget the breath mints.
-Dev
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