Friday, June 16, 2017

BLTs, June 15, 2017

Last night was kind of a night of, "Oh, man" while I was fixing dinner. "Oh, man, I can't find the orzo." "Oh, man, this salad dressing is WAY too boozy!" "Oh, man, one of our tomatoes went bad." Oh, man, the multi-grain bread has gone moldy." And so forth. It's amazing how quickly bread & fruit go moldy (or dry out) here in Colorado! Luckily, I was able to salvage everything & we had a yummy dinner of BLTs on white bread (I put some blue cheese mashed with milk on mine), lemon parmesan penne (instead of orzo---just the juice of half a lemon, a little butter, & a little parmesan stirred into hot penne), a green bean & radish salad with prosciutto, inspired by a Bon Appetit recipe that called for sherry in the dressing, and watermelon, which Wee Boy and I completely wiped out!

Green Bean & Radish Salad with Prosciutto
14 oz. green beans
5 radishes, sliced paper thin
1 1/2 oz. prosciutto, cut into thin strips
1 1/2 tbsp. white wine vinegar
1/2 tbsp. Dijon mustard
1/2 tbsp. minced chives
1/8 c. olive oil
Salt & pepper
A few shavings campesino cheese (ricotta salata/mizithra/feta/pecorino)

Boil the beans until crisp tender, about 4 minutes. Drain and cool. Toss with radishes & prosciutto. Whisk the vinegar, mustard, and chives together. Slowly whisk in the olive oil, until it emulsifies. Season with salt & pepper. Toss with salad. Shave cheese over top. Serves 4. 

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