We are in the last month of winter here in New Zealand and we’ve had the most beautiful week of mild temperatures. It already feels like spring. Yesterday it got to a delightful 18 degrees Celsius. It felt almost like summer and was certainly a day for getting washing dry on the line outside. Also a day for mowing lawns as the neighbourhood was abuzz with the drone of multiple lawnmowers taming the late winter growth.
A few days previous I had cooked up a reasonable sized piece of roast pork. We’d already had 3 meals from it, and we used the last of it today. Served cold on a plate with a heap of summery salad. Now, I’m normally a hot veg kind of gal, but there’s something exciting about coming into the season of salad vegetables after the cooler months of winter warming meals. Already the salad-y veggies are coming down in price, helped by the great growing weather we’re experiencing.
So it was with great enthusiasm that I loaded our plates with mesclun, alfalfa and bean sprouts, radishes, tomato, spring onion and a sprinkling of grated cheese – in a completely haphazard pile. We are almost out of mayo (my preferred dressing), so I made a vinaigrette from bay leaf infused olive oil, rosemary infused red wine vinegar and a light touch of sweetener – just blended in a small bowl with a fork. A delicious plate of food, containing all the promise of a long warm summer.
Further into summer I’ll be looking at how to jazz up the salads, but for now, it’s a simple thrown-together plate of deliciousness with no fuss necessary.
What’s your favourite low-carb salad combo?