News Ticker

Flavors of spring with a Fizzy Rosemary Rhubarb Cocktail

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.

Grilled Romaine Salad with Blue Cheese and Bacon Photo: Penny De Los Santos/Saveur Magazine

Grilled Romaine Salad with Blue Cheese and Bacon
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, Egg and Asparagus Salad

Bacon, Egg and Asparagus Salad

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

Fizzy Rosemary Rhubarb Cocktail

Fizzy Rosemary Rhubarb Cocktail by Organic AuthorityIn 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

Dorie Greenspan’s Bacon, Eggs and Asparagus Salad

Organic Authority’s Fizzy Rosemary Rhubarb Cocktail

About Basil & Salt Magazine (798 Articles)
Basil & Salt Magazine is filled with recipes, cocktails, wine, beer and travel recommendations, focusing on the enjoyment of the gourmet lifestyle. Our first issue will print and be distributed in September of this year. ~Please join us and poke the 'subscribe' button on the menu to receive exclusive content found only on our printed pages.

We would love to hear from you!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s