Each season brings it’s own joys and now that Mother Nature has graciously allowed spring to bloom, it’s a delight to hear mowers whirring away and to breathe in the sweet smell of cut lawns. Blossoms are opening and fresh shoots of grass are making their way past dried leaves in the woods. Grills are uncovered on patios, and chairs have once again made their appearance on the front porch.
With the shining sun and warmer air, come lighter foods and cold cocktails. Today, we are featuring one enticing libation and two delicious salads, one for the grill in celebration of spring.
Photo: Penny De Los Santos/Saveur Magazine
Grilled Romaine Salad with Blue Cheese and Bacon by Saveur Magazine. This salad is quick to toss together, delicious and has room to add seasonal ingredients you may be craving. Grilling the romaine until charred and slightly wilted, gives it a rustic, smokey flavor that is sure to please. Serves 4-6
- 6 strips bacon
- 2 tbsp. olive oil
- 2 tbsp. balsamic vinegar
- 2 tbsp. Worcestershire sauce
- 5 heads romaine lettuce, halved lengthwise, rinsed and dried
- Kosher salt and freshly ground black pepper, to taste
- 4 oz. blue cheese, crumbled
Link to full recipe and method at bottom of post.
Bacon, Eggs and Asparagus Salad by Dorie Greenspan, featured in D’Artagnan.com I adore a salad that is an entire meal on it’s own. This could easily be either lunch or dinner, with an ingredients list that has room to add or substitute ingredients in season or to taste. Ingredients for Vinaigrette; Dijon mustard, Sherry vinegar, extra-virgin olive oil, hazelnut or walnut oil and freshly ground black pepper. Ingredients for Salad; Eggs, asparagus, Applewood smoked bacon, mesclun or other mixed salad greens and hazelnuts or walnuts. Full recipe and method at link below.
Fizzy Rosemary Rhubarb Cocktail by Organic Authority. In culinary use, fresh raw petioles (leaf stalks) are crisp with a strong, tart taste. Most commonly, the plant’s leaf stalks are cooked with sugar and used in pies and other desserts. Learn more about planting, growing and harvesting here. Today, my only interest is mixing it in to a delicious boozy concoction. After working in the garden all day, use a few of the ingredients you have harvested for sipping a cold cocktail on the porch.
- 6 stalks rhubarb, coarsely chopped
- 1/4 cup fresh orange juice
- ¼ cup honey
- 2 rosemary sprigs, plus more for garnish
- 1 ½ ounces gin, or tequila or rum
- 2 ice cubes
- Soda, to taste, lemon-lime soda for sweeter flavor or plain club soda.
Full recipe and method at link below.
Saveur’s Grilled Romaine Salad with Blue Cheese and Bacon