It started with my high-rise-planter-box garden, the lettuces abundant and beautiful. I was still planting seeds and I was hungry. I begin eating and gathering the greens for inspiration.
And I remember last night’s delicious Raspberry-mustard, baked-in-parchment, now cold, salmon. And decide to make a Raspberry Mustard Vinaigrette.
Raspberry Mustard Vinaigrette
1 cup extra virgin olive oil (to use less oil, substitute 1/4 cup water for oil, cuts the calories but not the flavor)
½ cup Raspberry vinegar (you can use rice vinegar and add 1 teaspoon extra raspberry jam)
¼ cup Dijon mustard
1 tablespoon prepared horseradish
2 teaspoons raspberry jam
1 teaspoon salt
1 teaspoon freshly ground black pepper
In a small bowl whisk vinegar, Dijon mustard, horseradish, raspberry jam, salt. Blend in the oil last. Season vinaigrette with fresh black pepper to taste.
Slice: Crimini mushrooms, mini red and yellow peppers, zebra peeled cucumber, pitted black olives, cherry tomatoes, sweet Vidalia onions, and finely chop the parsley. Break salmon and lettuces into bite size pieces.
Use lettuces as a base in salad bowl and layer all the vegetables, add salmon and toss with Raspberry Mustard Vinaigrette. Sprinkle parsley on top. Add freshly ground pepper to taste.