I made a salad using my lettuce and newly picked onions from the garden to go with a spaghetti dinner one night.
It’s delicious. Earlier that day, I had picked the onions because they were toppling over. I slowly and gently wrestled them out of the ground. I was hoping a Mandrake baby would be at the other end, red-faced and shrieking while Professor Sprout looked over my shoulder. Instead, they looked like this.
For my vinaigrette, I whisk together 2 parts olive oil and 3 parts vinegar (I’ve used red wine or balsamic, but I like red wine because it’s tangier), a dollop of Dijon or some sort of mustard (spicy, grainy, honey mustard), 1 shake of salt and 3 – 4 shakes of black pepper. It’s basic; I learned it from my mom; and I’m sure you all make some version of it yourselves. I could eat it with a spoon it’s so good. I do eat it with a spoon, but don’t spread that around the office. I used it as a pasta sauce in France, and I’ve poured it over grated green cabbage, carrots, onions, apple chunks and Craisins for a vinegar-y, tangy-sweet coleslaw.